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Told my roast was too dry for the third time
I kept making Sunday roasts for my family in Nashville and every time someone would say it was dry. My sister finally told me I was pulling it out of the oven when the internal temp hit 145, but letting it rest only 5 minutes. I tried letting it rest a full 20 minutes after hitting 145 and the juices stayed in way better. Has anyone else realized resting time matters more than temp for keeping meat moist?
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charlie2698d ago
Only 5 minutes rest for a roast? That's insane.
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sanchez.sean7d agoMost Upvoted
Juicy roasts? 5 minutes max, maybe more if you want it to taste like shoe leather. Aaron Franklin rests his brisket for 2 hours but that's a whole different cutoff.
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