Give it a rest already!

Discussion in 'General Discussion' started by pit 4 brains, Oct 16, 2012.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    The other day I did a pork tenderloin on my Weber gasser using indirect heat and my AMZNPS with a little oak smoke. I kept the temp above 250 and below 300 for times sake but I also wanted some good smoke time. I brought it to an internal of 165 and pulled it off. 

    I recalled an experiment I wanted to do a while back and I thought this would be the perfect cut of meat for it since it is hard to screw up a tenderloin. Anyhow, I wanted to compare resting and not resting with the same piece of meat.

    I tossed this loin onto the board and made 8 quick slices. I immediately wrapped with the rest with foil I had standing by and let it rest for seven minutes. Why seven? I felt five was too short and ten was too long (had to serve dinner to night-shift wife). I took the remaining loin and laid it back down in place and began to slice the rest. The results were rather remarkable. The first slices juiced out and took on a grainy texture while the rested section sliced up to perfection. Even the end where I stopped slicing came out better because of the resting. This is only one experiment that I did, but I can tell you that I learned the hard way about resting when it came to briskets. 

    Here's the shots..


    Notice the distinct difference in the texture..


    I hope this helps the cooks that just can't wait to slice that hunk of meat up..

    Happy smokin'...
     
    Last edited: Oct 16, 2012
    rabbithutch likes this.
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    hey pete.........yer so right on this one!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    X2 - It is soo much better rested 
     
  4. roller

    roller Smoking Guru SMF Premier Member

    It's the only way to go.
     
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Is there a rule of thumb for resting meat?

    15 min?

    45 min?

    X Min/lb.??
     
    rabbithutch likes this.
  6. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Of all the arguments I have heard for resting...this is the most profound!  Great pics showing the different meat textures.  Great job.
     
  7. 4-5 beers, or 1 whisky and coke....[​IMG]

    Seriously, I just go by the size and how hungry I am, but never slice earlier than 15 min. for tenderloin or 1 hour for 5# chucky (wrapped and in a cooler).
     
  8. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Great pics.Im amazed at how grainy the quick sliced ones look.
     
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Or is it a temperature thing? Obviously if the meat needs to cool to retain the moisture, the cooling will require some time. I'm just wondering how much cooling does the meat fibers need to get happy again. I should have left the probe in the darn thing..
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pit, morning....  that visual demonstration is aces....  Makes me a believer in resting.... Thanks....   Dave
     
  11. Thanks for the visual you definitely can see a difference.
     
  12. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Todd asked a great question.

    I don't have an answer but I tend to let the size and dimensions of the meat tell me how long to let it rest. Turkeys rest longer than chickens. Roasts rest longer than steaks.

    Just rules of thumb but they've worked for me so far.
     
  13. badbob

    badbob Smoke Blower

    Thanks Man, you made a believer out of me!
     
  14. 25mike87

    25mike87 Smoke Blower

    Its great to see the difference rather then listening to something subjective. thanks great post !!!!
     
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    One of the things about resting meat before slicing is the carry-over cook time that takes place after the meat has been pulled off the smoker or grill. I have seen temps rise an additional 5-10° on briskets and butts that I have removed from the smoker (I leave the thermo probes in place until I'm ready to slice). Once the temps begin to drop, the jucies in the meat is reabsorbed into the meat providing you with a moist and taste meat.

    YMMV
     
  16. Since I'm so new to this I would have never thought that resting could make that big of a difference, but pictures don't lie. Thanks for the great info!
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    When I first met my wife she would make fun of me about letting the meat rest. That was 13 years now she gets onto the kids if they ever cook meat on the grill. The meat has to rest or it will be dry. Now if our middle daughter's husband cooks and meat won't have any juices let in them so he doesn't need to rest. It is VERY IMPORTANT to llt your meat REST
     
    Last edited: Oct 17, 2012
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Many years ago Dad was running late getting dinner on the table a took a perfectly cooked Med Rare Flank Steak out of the Broiler and sliced it immediately. After Mom reamed him for getting meat juices all over the floor, he brought a plate of what looked like Well Done beef to the table. It was so dry we could barely eat it. He and I never cut a piece of meat without a rest ever again.

    Here is the Guideline I use and taught my Students...JJ

    For 1-2" Steaks I go 10-20 Minutes

    For 2-6" London Broils or Pork Loins and Chickens, 20-30 Minutes

    For 6+" Roasts, Hams and Turkeys 30-60 Minutes
     
  19. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Now that we have shown evidence of the importance of resting, what is the best method to rest a standard roast-type cut of met?

    Can it just set out on the cutting board? Should it be foiled? Foiled then insulated, etc...?

    I typically just foil unless I need to hold for a time or transport, then i use the cooler.
     

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