All meats should rest for the same amount of time once off the grill
The truth: It depends on what you’re cooking
According to Raichlen, you should follow this rubric: two to three minutes for a steak, 10 minutes for a loin or tenderloin, and one to two hours for brisket or pork shoulder (in an insulated cooler to keep it warm). Cutting into the meat prematurely means losing out on a whole load of flavor, and you paid too much for that filet to sacrifice the best part of it to your cutting board.
Marinating rules are pretty much the same for every meat
The truth: Recommended soaking times are all over the place
Depending on what you’re prepping, you may want to start marinating a whole day in advance. As Raichlen explains, “It depends on [the meat’s] size and the marinade. A thin, half-inch steak needs one to two hours. A roast might go overnight. And a sharply acidic or fiery marinade works faster than a mild herb one.”