You pulled your meat off the grill and it smells like heaven. You’re ready to slice it up and dive in. But if you cut it too soon, all that juicy goodness runs right out. Resting your meat ain’t just tradition—it’s BBQ science. Here’s why a few minutes of patience makes all the difference.
What Happens When Meat Rests? When meat cooks, its juices are pushed toward the center by the heat. Slicing it right away causes those juices to spill out, leavin’ your plate wet but your meat dry.
Resting allows:
- Juices to redistribute evenly
- Fibers to relax and stay tender
- More flavor in every bite
How Long Should You Rest It?
- Small cuts (steaks, chops): 5–7 minutes
- Larger cuts (roasts, brisket): 10–20 minutes (sometimes longer)
Cover loosely with foil while resting to keep it warm.
Reggie’s Reminder: Don’t rush the flavor. Let that meat sit like it just clocked out after a long day. You worked hard to cook it right—don’t mess it up in the final step.
Wrap Up: Resting is that secret ingredient you never see but always taste. Next time you fire up the grill, remember: flavor needs a breather too.
And when it’s time to serve? Hit it with Reggie’s Pit Boss Sauce and watch folks close their eyes on the first bite. [Shop Now]
