Why Your Meat Keeps Rising After It’s Off the Grill
- 17 April 2025
- 0
- 2 Min Read
Think your meat’s done the moment you pull it from the grill? Think again. Discover how carryover cooking affects internal temperatures — and how to use it to your BBQ advantage.
Don’t Touch That Thermometer Just Yet…
You just pulled a juicy steak or brisket off the heat, and it’s reading a perfect 130°F. You let it rest — and suddenly it climbs to 135°F or even higher. What gives?
That’s carryover cooking, and it’s one of the most important — and misunderstood — concepts in BBQ.
What Is Carryover Cooking?
Carryover cooking happens when you remove meat from the heat source and the internal temperature continues to rise. The hotter outer layers keep cooking the cooler center, usually increasing the temp by 5 to 10 degrees, depending on the size and thickness of the cut.
This can be your best friend or your worst enemy — depending on how you plan for it.
How It Works
- Heat travels from the outside in
- Larger cuts hold more residual heat
- Resting allows juices to redistribute while temps stabilize
- Foil wrapping (aka “tenting”) can increase the carryover even more
Typical Carryover Temperature Increases
| Meat/Cut | Expected Increase | Pull Temp Target | Final Internal Temp |
| Steak (1.5”) | 5°F | 125°F | 130°F (Medium-Rare) |
| Chicken Breast | 5°F | 160°F | 165°F (Safe & Juicy) |
| Brisket | 10°F+ | 195°F | 200–205°F (Tender) |
| Pork Shoulder | 10°F+ | 195°F | 205°F (Pull-Apart) |
| Whole Turkey | 5–10°F | 155–160°F | 165°F (Safe Zone) |
How to Use It to Your Advantage
1. Know Your Pull Temps
If you want a steak to land at 135°F, pull it at 130°F. Same goes for brisket, poultry, or pork shoulder.
2. Rest Before Slicing
Let your meat rest for at least 5 to 15 minutes, depending on the size. For large roasts or briskets, rest up to 30–45 minutes wrapped in foil and a towel.
3. Tent, Don’t Steam
Use foil loosely. Tightly wrapping hot meat can trap steam and ruin your bark or crust.
4. Use a Meat Probe
Track the rise in temp while resting. It’s amazing to watch in real time — and teaches you a lot about your grill game.
Final Thoughts
Carryover cooking is the reason your meat is never truly done the second it leaves the grill or smoker. Master this subtle trick, and you’ll start hitting perfect doneness every time — without overshooting your mark.
Time + Temp + Rest = BBQ Perfection.
