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Unread 09-05-2013, 09:09 AM   #2
sliding_billy
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Two different things here... resting and holding. I always think you should rest to let juices redistribute and for the muscle to relax. Different times for different cuts and different prep methods. Holding implies an extended period of time holding temp for serving later. 170 is a bit high to rest or hold IMO (around 140 will avoid a lot of extra cooking and still keep the meat safe). I prefer to FTC (foil, towel, cooler) for either rest or hold but if just a rest I will often just foil it without the cooler.
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