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Do you let all meat rest before serving?
Made a spatchcock chicken last night that I brined over night. I did it no skin as I saw a comment on here of doing it that way. We used raging river rub on it and everyone loved it. The wife said the recipe was a keeper.
Chicken was grilled direct at 400 for 1.5 hours. We were all hungry so I didn't let it rest. Chicken was moist but felt it could have been moister still.
So do you let your chicken rest before serving? If so how long?