Resting Times Chart
How long to rest every meat after cooking. Includes carryover temperature rise and foil tenting guidance.
| Meat | Rest Time | Carryover | Tent? |
|---|---|---|---|
| Steak | 5-10 min | +5-10°F | Yes |
| Chicken (Whole Roasted) | 10-20 min | +5-10°F | Yes |
| Turkey (Whole Roasted) | 30-45 min | +10-15°F | Yes |
| Brisket | 30-60 min | +5-10°F | Yes |
| Prime Rib | 15-30 min | +10-15°F | Yes |
| Pork Tenderloin | 5-10 min | +5-10°F | Yes |
| Pork Shoulder (Pulled Pork) | 30-60 min | +5-10°F | Yes |
| Lamb (Leg or Rack) | 10-20 min | +5-10°F | Yes |
| Roast Beef | 15-30 min | +10-15°F | Yes |