Let it Rest | Oklahoma Joe's®
The Craft
< Go Back

Let it Rest

When you’re smoking larger cuts of meat it’s always a good idea to let your product rest after pulling it off the smoker. This will help reabsorb the moisture back into the meat, and allows some time for the product to come down a few degrees to aid in slicing. A good rule of thumb is to wait about an hour on pork and brisket before slicing, and you can always hold the meat in a dry cooler to help maintain a good internal temperature.

Find Your Inner Joe
Smoking Wood Chips