BRISKET: Wrap in foil/butcher paper (if not already wrapped), then wrap that in a few towels, and finally, place in a cooler for up to six hours. If you can go the full six, you’re in for some tender brisket! At a minimum, let it rest for two hours.
PORK BUTT: Wrap in foil/butcher paper (if not already wrapped, then wrap that in a few towels, and finally, place in a cooler for up to two hours. One hour works, too but two hours is optimal for juice redistribution.
STEAK: It depends on thickness. If your steak is 1.5” or less, 5-7 minutes is ideal. If 1.5” or larger, try to rest for 10-20 minutes. Slab some butter on each steak and tent with aluminum foil while resting.
TURKEY: When I experimented with whole turkey resting times and methods, I found one minute for every two pounds of turkey in a cold oven was the best. I had smoked a 16 pound turkey and once it hit internal temp, I removed it and placed it in my oven for 32 minutes. It was amazing!
TRI TIP: I’ve found most success with resting at room temperature on my cutting board for 15-20 minutes.
CHICKEN BREAST: At least 10 minutes will do the trick.
PORK LOIN/CHOP: About 15 minutes will get you where you want to be.
TIP: Resting is important but also depends on the size of the meat! If it’s a small cut of meat, wrapping it in foil may actually overcook it because the tight foil will trap the heat and continue to cook it!
