I've noticed a major difference with resting when I'm doing tri-tip roasts, not with juiciness but with tenderness. Letting it rest for 10-30 minutes after hitt

I've noticed a major difference with resting when I'm doing tri-tip roasts, not with juiciness but with tenderness. Letting it rest for 10-30 minutes after hitting around 130F internal temperature results in a much more tender results, which has gotta be due to carryover cooking continuing to break down collagen, etc.