Why Does Meat Need to Rest After BBQing? The Complete Explanation

What is resting meat?

Resting meat means that after grilling or smoking, you let it sit for a while before slicing it. It sounds simple — and it is — but it makes an enormous difference to the juiciness and texture of your end result.

Why is resting so important?

During cooking, the muscle fibers contract due to the heat, pushing the moisture to the center of the meat. If you slice the meat immediately, all that moisture will flow out onto the cutting board. By resting, the fibers relax, and the moisture is evenly redistributed throughout the entire piece of meat. The result: juicier meat with every bite.

Resting times per type of meat

• Steak / ribeye — 5–10 minutes
• Chicken breast / chicken thighs — 5–10 minutes
• Whole chicken — 15–20 minutes
• Pork tenderloin / pork chops — 5–10 minutes
• Spareribs — 10–15 minutes
• Pulled pork / pork shoulder — 30–60 minutes
• Brisket — 30–60 minutes (or longer in a cooler)
• Lamb shoulder — 20–30 minutes

How to rest meat correctly?

• Place the meat on a cutting board or wire rack — not in a closed container, as it will continue to steam and you will lose the bark
• Loosely tent with aluminum foil — foil retains heat without making the crust soft
• For large cuts (brisket, pulled pork): wrap tightly in foil and place in a preheated cooler — this can keep the meat warm for up to 2 hours

Does meat lose temperature during resting?

Yes, but less than you think. A thick piece of meat only loses 2–5°C in 10–15 minutes. For large pieces wrapped in foil and placed in a cooler, the temperature remains stable for even longer. Factor your resting time into your total preparation time.

Does this also apply to poultry?

Absolutely. Chicken greatly benefits from resting, even if the recommended internal temperature has already been reached. Always let a whole chicken rest for at least 15 minutes before carving.