i learned this long ago w/out knowing why long before i got here but..
any meat you cook. when it's done rest it & or stand @ least 20 mins before slicing. it relaxes the meat,redistributes the juices,& makes a tender cut firm up & not fall apart.
golden rule- wrap & rest in foil for 30-1 hour. let stand 20. turkey or large brisket- let stand 45ish open air after the wrap/rest & carve w/ a serrated knife.
save the au jus for au jus or add to (cold)corn starch water mix for gravy.
there ya go...
can this get to be a sticky??