""Let your meat rest for at least 2 hours after smoking, wrapped in peach paper and tucked into an insulated cooler. It makes a huge difference," he said. This is because all of the juices in the meat tend to pool together as the muscle fibers contract during cooking. But as the meat cools and the fibers relax, the moisture can redistribute evenly. Any excess water will also have the chance to evaporate, which prevents the meat from turning out dry and flavorless."
""Remember: the internal temperature will rise about 10 [degrees Fahrenheit] after it comes off the smoker. Don't overcook - pull it early and let the rest do the work." As the Food Network and ABC alum recommends, a few hours is an ideal rest period, especially for larger cuts like a smoked brisket. However, even five to 10 minutes can work wonders for something like thin smoked pork chops."
Rest smoked meat to allow internal juices to redistribute and prevent dryness. Wrap larger cuts in peach paper and tuck them into an insulated cooler for about two hours. Muscle fibers contract during cooking and push juices inward; as the meat cools and fibers relax, moisture evens out and excess water can evaporate. Carryover cooking raises internal temperature roughly 10°F after removal, so pull meat slightly early to avoid overcooking. Short rests of five to ten minutes still improve thin cuts like pork chops. Cutting meat too soon lets juices spill, reducing tenderness and flavor.
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