Why rest your meat?

[KyDog]

I read it all the time on here(let it rest)
My question is why let the meat rest, what does it do for the meat?

 

[kz0m]

Here's what Google says about resting meat after cooking, most here will probably agree with what this says, it's also been my experience.
Carl

If given the time to rest the meat will lose less juice when you cut it and when you eat it the meat will be juicier and tastier. The time taken to rest will depend on its size, a roast is best rested for 10 to 20 minutes before carving. Steaks or chops should stand for 5 minutes (but no less than 3) before serving.

 

[smokeasaurus]

when meat is cooking, the juices force themselves internally to the outer edges of the meat. When resting, the juices will re-distribute themselves throughout. Kinda like back in the day when I didn't know better, would grab a steak off the grill and the first cut would render the plate full of flavorful juice......they didn't have a chance to re-distribute throughout the cut of meat..........I hold and rest briskets and butts at least two hours....extra tenderness will happen to those who wait 

and you can have an extra beer or two while you are at it.  8)

 

[kz0m]

That's the best answer! ;-)

 

[DivotMaker]

when meat is cooking, the juices force themselves internally to the outer edges of the meat. When resting, the juices will re-distribute themselves throughout. Kinda like back in the day when I didn't know better, would grab a steak off the grill and the first cut would render the plate full of flavorful juice......they didn't have a chance to re-distribute throughout the cut of meat..........I hold and rest briskets and butts at least two hours....extra tenderness will happen to those who wait 

and you can have an extra beer or two while you are at it.  8)

I vote "best answer," too!

 

[smokeasaurus]

when meat is cooking, the juices force themselves internally to the outer edges of the meat. When resting, the juices will re-distribute themselves throughout. Kinda like back in the day when I didn't know better, would grab a steak off the grill and the first cut would render the plate full of flavorful juice......they didn't have a chance to re-distribute throughout the cut of meat..........I hold and rest briskets and butts at least two hours....extra tenderness will happen to those who wait 

and you can have an extra beer or two while you are at it.  8)

I vote "best answer," too!

I think the extra beer did the trick 

 

[DivotMaker]

Certainly never hurts! ;D

 

[KyDog]

My wife was wanting to know why rest the meat ? she wants to cut into them straight out of the smoker.
thx for the replies Dave

 

[TheLocNar]

Here's a more in-depth and technical explanation.

http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html

 

[es1025]

I rest every thing i smoke for at least an hour, even ribs. Any piece of meat should rested to distributed the juices.