I used to think a brisket or Boston Buttwas done the moment it hit 203°F. I would pull it off the smoker, slice into it right away, and wonder why all the juices ran out onto the cutting board.
It was tasty, but not as tender as I’d hoped.
Once I learned the value of resting and holding, everything changed. Not just the flavor, but the texture, moisture, and even my confidence in serving BBQ to my family.
If you’ve ever wondered why your meat tastes dry or is tough even when you nailed the cooking temp, this guide with my mistakes is for you.
What Is Resting—and Why It Matters
Resting is the short window of time between when the meat comes off the smoker and when it’s sliced or pulled. It gives the meat a chance to:
- Finish cooking through carryover heat
- Redistribute internal juices
- Relax the muscle fibers for better texture
If you cut right into a hot brisket, all those juices spill out. Resting allows them to settle and absorb back into the meat.
How long should you rest?
- Small cuts (like chicken thighs or ribs): 10–15 minutes
- Medium cuts (tri-tip, pork loin): 20–30 minutes
- Large cuts (brisket, pork shoulder): 45 minutes to 1 hour.
Eddie’s Tip: Don’t skip this step, it isn’t optional. It’s part of the cook.
Holding: The Secret Weapon of Pitmasters
Holding is what I rely on when I need to serve meat at a specific time, whether it finishes early or I’m pacing a long day of smoking.
What is Holding?
Holding is extended resting at a safe, warm temperature, usually for 1 to 12 hours.
Instead of letting your meat cool down to room temperature, you let it cool to a little above serving temperature. Then wrap it and place it in an insulated cooler to maintain quality and temperature until it’s time to eat.
Eddie’s Tip! BBQ joints keep their meat for hours in a warming cabinet till it is serving time.
Think of it like putting your brisket in a BBQ nap mode — still warm, still juicy, and even more tender when you finally slice it.
Ideal Holding Methods
- Wrap in foil or butcher paper
- Place in a towel-lined cooler, Cambro box, or warm oven (150–170°F)
- Keep meat between 145°F–165°F internal for best texture and food safety
Some pitmasters I know swear that holding a brisket for a minimum of 2–4 hours improves the final result. I agree.
Learn more in my guide:
The Science Of Low and Slow, and Get Great Results.
Here’s how I typically do it:
Remove from smoker when it hits desired temp (e.g., 200–203°F for brisket)
Before removing, check the doneness with a handheld thermometer.
- Let it cool to about 175°F
- Wrap tightly in butcher paper or foil (depending on how much bark I want to preserve)
- Wrap again in a thick towel for insulation
- Place it in a dry cooler, close the lid, and don’t peek
- Let it rest undisturbed from 2 to 12 hours
You can also use your pellet grill and even your oven on the “keep warm” setting — just make sure it doesn’t creep above 170°F, or the meat will start cooking again and dry out.
My oven has a setting that I can lower the minimum temperature from 0 to 30 degrees. This makes my lowest temperature 140°F, although it is set on 170°F
Common Mistakes with Resting and Holding
I’ve made every one of these, so let me save you the trouble:
❌ Slicing Too Soon
This is the #1 mistake. Patience = juice retention.
❌ Letting Meat Cool Too Much
Once internal temp drops below 140°F, texture can suffer, and food safety becomes a concern.
❌ Holding in Too Hot an Oven
Avoid keeping it in a 200°F oven. That’s cooking, not holding.
❌ Unwrapping During the Hold
Don’t open your foil or paper early. Every time you peek, you lose heat and moisture.
FAQs I Hear All the Time
Can I hold ribs or chicken?
Yes, but not as long. Ribs and chicken can dry out if held too long — 30 to 60 minutes max.
What if I don’t have a cooler?
Use an oven set to “warm” (around 150°F), and wrap the meat tightly. Or just wrap it in a thick layer of towels and let it sit on the countertop.
Eddie’s Tip! I have used cheap Styrofoam coolers from the dollar store when I got started with this.
Is there such a thing as too long of a hold?
Yes. Depending on the cut of meat. After 4–5 hours, the texture can break down too much.
That said, 3–12 hours is the sweet spot for brisket and pork shoulder.
Resting And Holding – My Experience
Resting and holding might feel like passive steps, but they’re just as important as the smoke and the seasoning.
In fact, I would argue they’re where the magic happens. You don’t need to rush from smoker to plate. Your meat will actually taste better if you don’t rush this part of the cook.
Once I made resting and holding a consistent part of my BBQ routine, my brisket and pulled pork went from “good” to “great” according to my family.
Want to dig deeper into the science behind this? Check out:
How Low Heat Transforms Meat: The Science of Smoking Explained
Or if you’re chasing that perfect outer crust, don’t miss:
The Art of Bark: How to Build That Perfect Smoky Crust
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken