[x2tyfi]

This is a good point, and highlights that there’s an additional variable somewhat out of scope from this test.

1. finish temperature (as mentioned in this article) 2. peak temperature

In these tests, the finish temperature and peak temperature were the same - he sliced while carryover cooking was still climbing. However, when resting, most people achieve a peak temperature (due to carryover cooking), then roll down the other side of the curve to a lowered temperature.

As you imply, a longer rest - in conjunction with protein pulled at just the right time - can likely result with both the perfect (to taste) peak temperature, and a lower (and more juicy) slicing temperature