Ask the Chef: 6 Tips for Perfectly Juicy Meat

Nothing is sadder than a beautiful cut of meat that turns dry before it hits the plate. The good news? Juiciness isn’t luck—it’s science. Here’s how to lock in flavor and moisture every time you cook.

1. Start with a Brine or Dry Salt

Salt is your best friend. Whether it’s a wet brine (water, salt, and aromatics) or a simple dry salt rub, salting ahead of time lets the seasoning penetrate deep into the meat. This helps proteins hold onto water as they cook, so every bite stays succulent.

2. Bring Meat to Room Temperature

Taking meat straight from the fridge to high heat can lead to uneven cooking and moisture loss. Let it rest at room temp for 20–30 minutes (longer for large cuts) for a more even cook.

3. Master Heat Control

High heat is great for browning the outside, but low, steady heat finishes the job without squeezing out the juices. Think sear first, then slow roast or reverse sear for thicker cuts.

🐷 PigOut Roaster Advantage: The PigOut Roaster features two independently controlled burners, letting you sear with high heat on one side, then drop the temperature to finish with gentle, even roasting—all in the same machine.

4. Rotisserie vs. Oven: Why Turning Makes It Juicier

While a standard oven can deliver good results, a rotisserie takes it a step further. The constant rotation keeps juices moving inside the meat instead of pooling at the bottom, self-basting every inch as it cooks.

🐷 PigOut Roaster Advantage: The PigOut Roaster is rotisserie by design, so every roast benefits from continuous basting, creating a crispy, golden exterior and a moist, flavorful interior.

5. Rest Before Slicing

Once the meat comes off the heat, give it time—at least 10–15 minutes for a roast, 5 minutes for a steak. This allows the juices to redistribute instead of running out onto the cutting board.

6. Slice Against the Grain

Cutting perpendicular to the muscle fibers shortens them, making each bite feel more tender and juicy.