Letting meat rest allows the juices that were being cooked out to return into the deeper tissues and will result in overall moister meat.
Rest it as long as needed to get it from the time it finishes to meal time.
Rest it as long as needed to get it from the time it finishes to meal time.
Late to the party,as usual! I take it off the cooker when probe tender,double wrap in foil and rest anywhere from 1-6 hours. Pammi always complains that it's gonna get cold,but it never has been!