Resting Meat: The Science Behind Juicier BBQ

Resting meat after cooking is one of the simplest ways to improve texture and flavor. Many people rush to slice brisket or pull apart ribs as soon as they come off the heat, but that short wait can make a major difference in moisture retention.

When meat cooks, the muscle fibers contract, pushing juices toward the surface. If you cut into it immediately, those juices run out and leave the inside dry. As Kenji López-Alt explains, “cut it open immediately, and you lose an additional nine percent” of moisture compared to letting it rest for a few minutes (Serious Eats). That moisture isn’t lost during cooking—it’s lost in the seconds after if you skip the rest.

Resting allows those muscle fibers to relax and reabsorb some of the liquid. The result is meat that stays juicy and flavorful throughout the entire slice, not just the edges. Letting meat rest also gives you better control over doneness. When you remove meat from the grill or smoker, its internal temperature continues to rise—a process known as carryover cooking. This means pulling it a few degrees early and letting it rest can help you hit the perfect target temperature without overcooking.

For smaller cuts, such as steak or chicken breast, five to ten minutes is usually enough. Larger cuts, such as pork shoulder or brisket, benefit from thirty minutes or more. Tenting loosely with foil keeps the meat warm without trapping steam or softening the bark.

The science and the pitmasters agree. Resting meat isn’t just tradition, it’s technique. If you want juicier BBQ, patience pays off.

Sources
J. Kenji López‑Alt, The Food Lab: The Importance of Resting Meat (Serious Eats)
https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling
Wikipedia, Carryover cooking
https://en.wikipedia.org/wiki/Carryover_cooking
BBQ Champs Academy, The Science Behind Resting Meat
https://bbqchamps.com/science-behind-resting-meat/