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Let the meat speak.
Be careful not to let the meat get warm.
Let the meat rest while you make the gravy.
Then let the meat sit in its braising liquid until it is cool enough to handle.
Let the meat rest for 5 minutes before cutting it into thin slices.
If they are not, then let the meat roast a little longer.
Let the meat rest for 5-10 minutes before cutting and serving.
Let the meat rest for at least 10 minutes, loosely covered in foil.
3 Let the meat cool for 15 minutes, then shred it using two forks.
Or, refrigerate for up to 24 hours; let the meat sit out at room temperature for 30 minutes before grilling.
For best results, let the meat come to room temperature so you can assess texture and seasoning.
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