When meat is allowed to rest after cooking, this process is partially reversed. ![]() You’ll also lose moisture in the form of steam that wafts away from the very hot meat as you cut into it. But for large, fatty cuts of meat that cook to 200-205☏ internal temp, like a brisket or a pork butt, there’s lots of liquid under pressure that will flow out onto the cutting board if you don’t allow the meat to rest. ![]() For very lean cuts of meat, like a chicken breast or a pork chop, by the time they reach 170☏ internal temp, most of the moisture has been squeezed out, rendering them tough and dry. Corriher says that up to 120☏ internal temperature, meat proteins shrink in diameter only and there is little moisture loss, but above 120☏ the proteins also begin to shrink in length-up to half their original length-which forces moisture into the spaces between the muscle fibers and toward the surface and center of the meat. When meat is cooked, muscle fibers begin to compress and contract, which really puts the squeeze on water. According to The Science of Good Cooking, raw beef is about 75 percent water. Meat is muscle, and muscle consists of proteins, fat, vitamins & minerals, and water-lots of water. Allowing almost any meat to rest-whether thick steaks, thick chops, whole turkeys, briskets or pork butts-helps keep meat more moist and improves the texture & tenderness of meat. My experience was an example of why it’s important to let meat rest after cooking. I was surprised to see a flood of juices run out across the cutting board, and when I ate the meat it seemed very dry. In one of my earliest barbecue experiences, I took a brisket out of the Weber Smokey Mountain Cooker after it was cooked and sliced into it immediately. Why You Should Let Meat Rest After Cooking Cover Loosely With Foil…And When Not To. ![]() A 2-4 Hour Rest Makes Briskets & Pork Butts Better.Why You Should Let Meat Rest After Cooking.
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