Properly resting meat after smoking is a crucial step that should not be skipped. Allowing the meat to rest enables the juices to redistribute evenly throughout the meat fibers. Rushing the resting stage can lead to dry, tough meat. Here are some guidelines on how long different meats should rest after smoking.
Why You Should Let Meat Rest
When meat cooks, the heat causes the muscle fibers to contract and squeeze moisture out to the surface. If you slice into meat immediately after cooking, the juice has nowhere to go but out of the meat, leaving it dry.
As the meat rests, the fibers start to relax and reabsorb some of the moisture. Allowing the juices to redistribute results in meat that is juicier and more tender. Resting also allows the temperature to even out from the hotter exterior to the cooler center.
How Long to Rest Different Smoked Meats
The larger and fattier the cut of meat, the longer it needs to rest. Follow these recommended resting times for different smoked meats:
| Type of Meat | Minimum Resting Time |
|---|---|
| Chicken | 10 minutes |
| Pork chops | 5-10 minutes |
| Pork tenderloin | 10 minutes |
| Smoked sausage | 10 minutes |
| Turkey breast | 15-20 minutes |
| Beef brisket | 20-30 minutes |
| Rack of ribs | 15-20 minutes |
| Pork shoulder | 30-45 minutes |
Smaller Cuts
For smaller, leaner cuts like chicken pieces, pork chops, and turkey breast, a rest time of 10-15 minutes is sufficient. This allows the juices enough time to redistribute through the meat before slicing.
Larger Cuts
Bigger cuts of meat like pork shoulder, beef brisket, and racks of ribs need more time to allow the juices to work back into the meat. Aim for a minimum of 20-30 minutes. For whole pork shoulders or packer briskets, resting up to 1 hour is ideal.
Fattier Meats
Fattier cuts like brisket and pork shoulder should rest longer. The fat needs time to resolidify, which takes longer than lean meats. If you cut into fat before it has firmed back up, it will smear on the knife and leave greasy residue behind.
Tips for Proper Resting
Follow these tips for the best results when resting smoked meat:
- Let it rest on a cutting board or sheet pan, not a plate where juices can pool.
- Loosely tent foil over the meat, don’t wrap tightly.
- Let rest meat side up if possible so juices redistribute into the meat.
- Resist repeatedly piercing the meat to check doneness.
- Never slice into meat immediately off the smoker.
What If It Rests Too Long?
You want to let the meat rest long enough for the juices to redistribute, but not so long that the meat cools down completely. If you do let it rest too long:
- Reheat in a low oven until warm throughout but not cooked further.
- Slice the meat, then quickly grill or pan-sear the slices to rewarm.
- Chop or pull the meat and reheat in sauce or gravy to add moisture.
Conclusion
Allowing smoked meat to rest before eating enables moisture and heat to equalize for tender, juicy results. Follow the guideline resting times, tent loosely with foil, rest meat-side up, and avoid slicing into meat right off the smoker. With a little patience, you’ll be rewarded with perfectly cooked smoked meat.