Rest Period

The rest period is the time between pulling meat off the smoker and slicing it. It's arguably the most important step in the entire cook, and it's the one most people skip or cut short because they're hungry.

What Happens During Rest: - Muscle fibers relax. Heat causes muscle proteins to contract and squeeze moisture toward the center of the meat. During rest, these fibers relax and the moisture redistributes evenly throughout. - Carryover cooking continues. The internal temperature rises 5-10°F after removal from the smoker as residual heat in the outer layers migrates inward. This is why you pull meat slightly before your target temp. - Collagen conversion continues. In large cuts like brisket, the residual heat continues converting collagen to gelatin, making the meat more tender. - Temperature equalizes. The exterior cools slightly while the interior rises, resulting in a more uniform temperature throughout.

Rest Times by Cut: - Steaks and chops: 5-10 minutes, tented loosely with foil - Ribs: 10-20 minutes - Pork shoulder: 1-4 hours in insulated cooler/Cambro - Brisket: 2-6 hours in insulated cooler/Cambro

For Large Cuts (brisket, pork shoulder): Wrap in butcher paper, then a towel, and place in a cooler with no ice or a Cambro holding cabinet. The insulation keeps the meat above 140°F (safe serving temperature) for hours while the rest process works its magic. I regularly hold briskets for 4-6 hours and they slice at 155°F — perfect.

The Proof: Slice a brisket immediately after cooking — juice runs everywhere. Slice the same brisket after a 2-hour rest — the juice stays in the meat. Same cook, dramatically different result. The rest is not optional.