Originally Posted by RazBarlow
I am new to this whole "resting " process . Does this slow cooldown make the meat more tender ?
If properly wrapped and put in the cooler, the internal temp continues to climb about 10 degrees -- which is more tender. It also lets the juices distribute within the meat making for a moister finished product.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle