Ever since the start of smoking and grilling meat, the rest process has played a key roll into the flavourful and juicy outcome. When Meat is taken off the heat source the juices are spread away from the centre of the meat, which then in turn takes away from the flavour and heat when cut into right away. By using the resting technique, it creates more time for the meat to redistribute the juices back to the meat fibres.

 

After the rest process you will notice that juices, flavour and heat will be retained and spread amongst the entire piece of meat. Resting times are based on size, type of meat and finding out what works best for you!!