I saw a t.v. show that outlined how Carnegie deli in NY does pastrami, and they load the whole pastramis in a steamer cabinet for an hour before bringing to the floor, where it is held in a steam cabinet for hot service as well. So I suspect it takes to a lot of cooking. I think pastrami is supposed to be a little on the dry side prior to steaming
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."