[thirdeye]

I have never gotten the same texture and tissue breakdown when steaming pastrami at home that I have eaten in deli's. I think that deli's are using steamers which are more like a steam cabinet. Possibly the steam is hotter or can circulate more effeciently...

I have been pressure cooking for 20 minutes following smoking to 150* or so and although not quite like deli steamed, I really like it. The internal temperature will rise into the 180*'s during the pressure finish.