{"id":6955,"date":"2026-05-29T08:15:22","date_gmt":"2026-05-29T08:15:22","guid":{"rendered":"https:\/\/chef.shangeryou.com\/rest-is-part-of-the-cook\/"},"modified":"2026-06-09T09:57:17","modified_gmt":"2026-06-09T09:57:17","slug":"rest-is-part-of-the-cook","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/fr\/rest-is-part-of-the-cook\/","title":{"rendered":"The Rest Is Part of the Cook"},"content":{"rendered":"“Using time, temperature, and even your grill to protect the final result.”\n\nMost of us spend a lot of time thinking about when the meat will be done.\n\nThat makes sense. Done feels like the finish line. The brisket probes tender. The pork butt gives up the fight. The ribs bend the way they should. The chicken reaches the temperature and looks the way you hoped it would, back when optimism was still running high.\n\nBut done isn\u2019t always the same thing as ready to serve.\n\nThat difference is where a lot of good barbecue either gets better or quietly loses ground.\n\nLong cooks rarely end at the exact moment people are ready to eat. Sometimes the meat finishes early. Sometimes the sides are behind. Sometimes guests arrive late. Sometimes someone inside decides it’s the perfect time to put out the appetizer that should have come out an hour earlier, even though you are well into the cooking. Purely hypothetical, of course.\n\nWhatever the reason, there is usually a gap between finished and served. That gap matters.\n\nA good rest can make barbecue better. It gives the meat time to settle, lets the heat equalize, and allows the final texture to come together more gently. A poor rest can soften the bark, push the texture too far, dry out the edges, turn a clean finish into something tired and mushy, or cause your beautiful meat to bleed out on the cutting board.\n\nThe cook doesn\u2019t end when the meat comes off the grill. It ends when the food hits the plate the way you intended.\n

Done Is Not the End<\/h2>\nResting isn\u2019t as exciting as fire management, smoke flavor, rubs, bark, wrapping, or the final probe test. Nobody buys a pork butt and says, \u201cI can\u2019t wait to place this safely in an insulated environment for two hours.\u201d\n\nThat\u2019s a shame, because the rest often determines whether the cook feels smooth or chaotic.\n\nA lot of backyard cooks, which we all are, treat the rest as a backup plan. If the meat is done early, wrap it, throw it in a cooler, and hope for the best. Sometimes that works beautifully. Sometimes it works too well, especially if the meat is already hotter and softer than expected.\n\nThe better approach is to treat the rest as a planned stage of the cook.\n\nThat doesn\u2019t mean overcomplicating it. It means knowing what kind of meat you\u2019re cooking, how long it should settle, and how long it may need to stay warm before serving. More importantly, it means understanding that the meat will continue to change after it leaves the grill.\n\nThe difference is between resting and accidentally continuing the cooking.\n

Carryover Heat Is Still Cooking<\/h2>\nWhen meat comes off the grill, the heat inside it doesn\u2019t instantly stop moving. The outside is hotter than the center, and that heat continues working inward. For smaller cuts, carryover cooking<\/a><\/strong><\/em> may change the final temperature by only a few degrees. For larger cuts, especially heavily wrapped ones, the effect can be more pronounced.\n\nThat\u2019s why the finish line shouldn\u2019t be treated as one magic number.\n\nA pork butt that probes tender at 203\u00b0F and then goes straight into a tight wrap for several hours may continue to soften. A brisket that feels perfect when it comes off can lose some of that perfect texture if the rest is too hot for too long. Ribs can go from tender to a little too loose if they\u2019re wrapped, stacked, and ignored while we are enjoying the appetizers.\n\nThis isn\u2019t a reason to fear resting. It\u2019s a reason to manage it.\n\nTemperature monitoring helps here, not because you need to obsess over every degree, but because you need to know which direction the meat is moving. Is it gently drifting down into a good serving range? Is it staying hot longer than expected? Is the oven, cooler, or grill holding more heat than you realized?\n\nThose details affect the final result.\n

The First Rest: Let the Heat Slow Down<\/h2>\nWith large cuts, I like to vent the meat briefly before a longer rest. That may sound like a small step, but it matters.\n\nIf a pork butt or brisket comes off the grill at 203\u00b0F and goes straight into a tight wrap, then into a warm cooler or oven, the internal temperature can stay high for a long time. In some cases, it may keep cooking longer than you wanted.\n\nThat can be fine if the meat was slightly under where you wanted it. It can be a problem if it was already perfectly tender.\n\nA short vent lets the most aggressive heat bleed off before the meat goes into a warmer resting environment. It helps slow the cook’s momentum without letting the meat crash in temperature.\n\nThe goal isn\u2019t to cool it down. The goal is to stop it from overshooting.\n\nFor a large cut, that may mean opening the wrap for 20 to 40 minutes and letting the internal temperature drift down before sealing it back up. You\u2019re not abandoning the meat on the counter. You\u2019re letting the cook stop charging forward before the longer rest begins.\n

The Second Rest: Control the Environment<\/h2>\nOnce the meat has vented and the internal temperature has settled, the question changes.\n\nNow you aren\u2019t trying to finish the cook. You\u2019re trying to hold quality until service. This is where the resting environment matters.\n\nA cooler works by slowing heat loss. An oven works by adding controlled heat and helping manage the landing. A countertop works for shorter rests because the meat doesn\u2019t need hours of help. All three can be useful.\n\nBut there\u2019s another option many overlook: the grill itself.\n\nOnce the fire is shut down and the temperature falls, a ceramic grill can become a low-temperature resting chamber. That doesn\u2019t mean putting a freshly finished brisket back into a smoker that is still sitting at 250\u00b0F. That would be less of a rest and more of a polite continuation of the cook.\n\nThe idea is different.\n\nLet the meat rest on the counter while the ceramic cools. Once the cooking environment drops into a true low holding range, around 150\u00b0F if your setup can manage it, the meat can go back in wrapped for a longer rest.\n\nThat can be especially useful if your home oven bottoms out at 175\u00b0F like mine. Ovens are fine for cooking, but not always ideal for gentle warming. A 175\u00b0F oven can still be warm enough to keep meat that was already done from softening.\n\nA smoker stabilized around 150\u00b0F gives you that softer landing.\n\nThe keyword is stabilized.\n\nCeramic holds heat stubbornly. The dome may show one thing, while the grate area remains warmer than expected. The only way to know is to measure the actual resting environment where the meat will sit.\n\nThat\u2019s where an ambient probe earns its keep.\n\nIf the grate-level environment is truly around 145\u00b0F to 155\u00b0F, and the meat itself is safely above 140\u00b0F, you now have something closer to a backyard warming cabinet. Not a commercial unit. Not magic. Just a controlled low-temperature space that lets the meat rest without the oven pushing it harder than you intended.\n\n\"Pork<\/a>\n\nTip: Click here to get the same ProTemp 2 Plus Wireless Thermometer<\/a><\/strong><\/em> as shown in the image.\n

Cooler, Oven, Counter, or Grill?<\/h2>\nEach resting method has a place.\n\nThe classic backyard method<\/a><\/strong><\/em> is the cooler rest. Wrap the meat, place it in a dry cooler, add towels if needed, close the lid, and let the cooler do its job. For pork butt and brisket, this can be excellent. It gives the meat time to settle, keeps dinner timing flexible, and takes pressure off the final hour of the cook.\n\nA full cooler with several large cuts will hold heat much longer than a mostly empty cooler with one rack of ribs. Towels help fill the space and reduce heat loss. Pre-warming the cooler with hot water, then dumping and drying it before loading the meat, can also help for longer rests.\n\nThe oven is useful when timing matters or the rest needs to run longer. While some treat the oven like surrender, I believe that once the meat has taken on smoke, developed a bark, and reached the texture you want, the oven can be a practical tool. It just shouldn\u2019t be treated like a pause button.\n\nThe counter is right for shorter rests. Steaks, chicken, ribs, and smaller cuts usually don\u2019t need a full insulated nap. They need enough time to settle without losing the texture that made them good in the first place.\n\nThe smoker rest is the interesting middle ground. It works best when the residual heat can be brought down and held low enough to protect the meat. For a ceramic with fan control, that can be a very useful option.\n\nA metal smoker will cool faster than a ceramic one, though it may not hold that low range as steadily without more attention, making fan control far more convenient.\n\nThe point isn\u2019t to pick one method forever. The point is to match the rest to the food, the timing, and the equipment you actually have.\n

Different Meats Rest Differently<\/h2>\nPork butt is one of the most forgiving meats to rest. It has plenty of fat and connective tissue, and it usually benefits from time after cooking. A proper rest can make pulling easier and help the meat feel more settled when served.\n\nBrisket also benefits from a good rest, but it needs more control. The point can handle a long rest beautifully. The flat is leaner and more sensitive. If the rest is too hot or too long, it can move from sliceable and juicy toward dry, crumbly, or pot-roasty.\n\nRibs and chicken are different. They usually need shorter rests, not long insulated ones. Wrapped ribs can keep softening past the texture you intended, and chicken held in a closed environment can lose the crisp skin you worked to create.\n\nThat\u2019s the larger point. Resting isn\u2019t one universal technique. It\u2019s a timing decision based on the meat, the cook, and the serving time.\n

What Temperature Tells You During the Rest<\/h2>\nDuring cooking, the temperature indicates how the meat is progressing. During the rest, it tells you whether the resting plan is working.\n\nThat isn\u2019t just about safety, though safety matters. It\u2019s also about quality.\n\nIf the internal temperature stays very high for a long time, the meat may continue to change. If it drops too far, service becomes a problem. The goal is to manage the middle ground: warm enough to serve well, but not so hot that the rest becomes that second cook.\n\nThis is where a wireless probe earns its keep. You don\u2019t need to keep opening the cooler, oven, or smoker. You don\u2019t need to guess whether the brisket is still warm. You can simply watch the trend.\n\nIf the temperature is falling slowly, the rest is working. If it\u2019s staying hot for a long time, you may need to vent more next time or shorten the warm rest. If it\u2019s dropping faster than expected, you may need better insulation, less empty space in the cooler, or a warmer resting environment.\n\nNone of this needs to be dramatic. It just needs to be visible.\n

The Cook Ends at Service<\/h2>\nThe longer I cook, the more I think timing separates a calm cook from a stressful one.\n\nFire management matters. Seasoning matters. Smoke matters. Texture matters. But if the meat finishes at 2:30 and dinner is at 6:00, the rest becomes part of the cook whether we planned it or not.\n\nA planned rest creates margin. It keeps the cook from becoming a last-minute sprint. It gives large cuts time to settle. It gives the cook time to finish sides, clean up, talk to guests, and pretend the whole thing was effortless.\n\nThat last part is one of the most underrated hosting skills.\n\nThe goal is not to serve food as soon as it hits a target number. The goal is to serve it at its best. Sometimes that means a short rest on the counter. Sometimes it means a cooler rest. Sometimes it means using the oven as a warming cabinet. Sometimes it means letting the ceramic grill lower and serve as the resting chamber.\n\nOf course, this is where good temperature tools help make those calls with less guessing.\n\nThey don\u2019t replace feeling or experience. And they don\u2019t make the food better by themselves. But they help you see what is happening during the part of the cook that others have stopped watching.\n\nBecause the cook isn\u2019t finished when the grill is done.\n\nIt\u2019s finished when the food is served well.\n\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","protected":false},"excerpt":{"rendered":"

“Using time, temperature, and even your grill to protect the final result.” Most of us spend a lot of time<\/p>","protected":false},"author":1,"featured_media":6958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[279],"tags":[585],"class_list":["post-6955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-saygrill-temperature-controller","tag-big-green-eggchicken-internal-temperaturerotisserie-chicken"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/6955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/comments?post=6955"}],"version-history":[{"count":3,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/6955\/revisions"}],"predecessor-version":[{"id":8057,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/posts\/6955\/revisions\/8057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media\/6958"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/media?parent=6955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/categories?post=6955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/fr\/wp-json\/wp\/v2\/tags?post=6955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}