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Unread 09-05-2013, 08:59 AM   #1
ATLSean
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Join Date: 08-17-13
Location: Canton, GA
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Default Resting beef and pork

I see a lot of comments here about resting meats coming out of the smoker. I usually rest between half an hour to an hour in my oven at 170 degrees after I pull them. Does everyone rest them under heat, or in foil, or just rest on the platter prior to pulling/carving? Just curious, I want to make sure I'm not missing any tricks.
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