Quote:
Originally Posted by KCUnited
Yeah, I went with the wood I had on hand. I used coriander as well, which I was leery of, but the crust was spot on.
What's your internal when you take it off your smoker?
Thanks for the recommendations.
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170-175 and then to 185 under steam
I let it rest for quite a while 1 hour plus to relax.
Save the scrapes for a great pastrami hash.
Top with a poached egg and horseradish mustard hollandaise.
Ang