Rest Time Calculator
Calculate optimal rest time for smoked and grilled meats based on cut type, weight, and cooking temperature.
Inputs
lbs
°F
Results
Recommended Rest Time
60 min
Minimum Rest45 min
Maximum Hold Time240 min
Carryover Rise10°F
Pull Temperature193°F
How to Use This Calculator
- Enter the cut weight in pounds and select the cut type (brisket, pork butt, steak, etc.).
- Enter the cooking temperature used.
- The calculator returns recommended rest time in minutes, minimum rest, maximum hold time, expected carryover temperature rise, and the ideal pull temperature.
- Pull the meat at the indicated pull temperature and wrap in butcher paper or foil, then rest before slicing.
How the result changes with Cut Weight
| Cut Weight | Recommended Rest Time |
|---|---|
| 2.95 | 34 min |
| 9.07 | 54 min |
| 16 | 67 min |
| 23 | 78 min |
What each input means
- Cut Weight
- Weight of the cooked meat in pounds.
- Cut Type
- 1 = Steak (5 min base), 2 = Roast (15 min), 3 = Brisket (60 min), 4 = Pork Shoulder (45 min).
- Cooking Temperature
- The temperature at which the meat was cooked. Higher temps cause more carryover cooking.
How this is calculated
Worked example, using the default values
- Identify Input ParametersCut Weight = 12, Cut Type = 3, Cooking Temperature = 250 = 3 input(s) provided
- Calculate Recommended Rest TimeRecommended Rest Time60 = 60
- Calculate Minimum RestMinimum Rest45 = 45
- Calculate Maximum Hold TimeMaximum Hold Time240 = 240
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