"Resting allows the temperature to drop, which creates less pressure, so the juices aren't forced out of the meat nearly as strongly."
I was always under the impression that if you pull your meat at let's say 128, resting it will bring the internal temperature up, finishing at like 132-134. Is this wrong?
I was always under the impression that if you pull your meat at let's say 128, resting it will bring the internal temperature up, finishing at like 132-134. Is this wrong?