Minimum Resting times

[ipls3355]

Last couple cooks I did, the meat didn't reach temperature until almost serving time. I like to keep my large roasts in the cooler for an hour or better, but have left them in for as little as 20 minutes because of the hungry mob threatning me with knives and forks. I noticed the 20 minute brisket as being dry (no one else did - own worst critic mod) but I'm not sure I can completely attribute that to the resting period.

Is their a guide on minimum resting periods? For different size cuts and types of meats. Even with smaller cuts like steaks and chops. How long do you typically let them rest before serving?

[keend]

It has more to do with temp than time. If you have to serve quickly, do not cooler. Let rest, slice, and serve.

[Sir Smoke A Lot]

With small cuts like steaks and chops, I think that just a few minutes is sufficient. I believe the point of resting is to allow the juices that are being pushed to the outside time to be reabsorbed back into the center. By foiling and coolering for a longer length of time, you can see the internal temp raised a few degrees without any additional heat. If your outside is in danger of overcooking, but the inside is still not done, you may be able to get it up to temp this way.

[thirdeye]

Sometimes my resting time is actually part of the cooking time.....Like a brisket for example, I rest them in a cooler for several hours, knowing that the first 90 minutes or so they are most likely still cooking.

On butts, I do a 1 hour minimum but like a 2 hour rest better.

Smaller roasts or turkey breasts, about 10 to 15 minutes, tented on the counter.

Steaks, chops or chicken pieces, 5 minutes minimum, tented.

[Divemaster]

Originally Posted by thirdeye

Sometimes my resting time is actually part of the cooking time.....Like a brisket for example, I rest them in a cooler for several hours, knowing that the first 90 minutes or so they are most likely still cooking.

On butts, I do a 1 hour minimum but like a 2 hour rest better.

Smaller roasts or turkey breasts, about 10 to 15 minutes, tented on the counter.

Steaks, chops or chicken pieces, 5 minutes minimum, tented.

Bingo!

I actually don't mind keeping my butts and briskets in the cooler for up to 4 hours as long as it's within the safty range.... but I do agree on small roasts and steaks tent and 5 to 25 minutes...

[OSD]

Originally Posted by thirdeye

Sometimes my resting time is actually part of the cooking time.....Like a brisket for example, I rest them in a cooler for several hours, knowing that the first 90 minutes or so they are most likely still cooking.

On butts, I do a 1 hour minimum but like a 2 hour rest better.

Smaller roasts or turkey breasts, about 10 to 15 minutes, tented on the counter.

Steaks, chops or chicken pieces, 5 minutes minimum, tented.

I agree
The resting time lets the meat re-absorb the moisture back into the meat. Makes a big difference with briskets.