Tenting and resting food once removed from the Egg

YEMTrey

I'm starting to notice that with my pork shoulders and babyback ribs that if I wrap them in HDF and let them rest for about an hour they turn out great.  I've never gone in with the intent of leaving them wrapped, usually just convenience while everything else finishes up.  However, I think I'm going to start to plan that time into my cooks.  Just seems like I get better results/food when they've been resting, wrapped for about an hour afterwards.

Anybody else experience this, think differently?

Griffin

Yep. FTC everytime for at least 30mintues. Guess I don't need the T and C but its just habit and I usually don't know when the rest will be ready.

Little Steven

Any meat should be rested after cooking to let the muscle strands relax and re-absorb the juices. Hot cooked stuff like steaks and roasts shouldn't be wrapped. Loosely tented or just an open rest.