Resting the meat

[rod g15]

Do most meats and poultry benefit from wrapping in foil and "resting" after you've barbequed it in the smoker?

Thanks, Rod

 

[woodcutter]

Yes, the juices get absorbed back into the meat instead of running all the platter.

 

[maple sticks]

Something to read.

Ideally, no matter how well-done you've cooked your meat, you want to allow it to cool down until the very center has reached 120°F (49°C). At this stage, the muscle fibers have relaxed enough that you should have no problem with losing juices. As shown in the graph, In a 1.5-inch-thick steak, this translates to around 10 minutes. For a prime rib, this may take as long as 45 minutes. 

http://www.seriouseats.com/2009/12/...d-lab-the-importance-of-resting-grilling.html

 

[seenred]

Do most meats and poultry benefit from wrapping in foil and "resting" after you've barbequed it in the smoker?

Thanks, Rod

In a word, YES.  The article in Maple Sticks' post is a great read and expains it very well.