I agree with dis 1, The navel cut is what I have had at Langers and it is more fatty like bacon. The steam is also the thing I am doing when wrapped in foil with water. The steam cooks the meat through without drying out. I think I'm about to go make a pastrami after talking about it. The whole family loves it and they want me to make one just for them, lots of work.
Pastrami from corned beef on the Smokin-It #3 - Page 2
Dls1, that's almost the same words in what I read about Langer's. But now I'm curious about steaming. Your mention is the first I've heard of that. Keep in mind though, I'm very much a newbie.
Just returned from town with a small corned beef and a couple packs of ribs. I have a question but will ask in a new thread so as not to Hj this one.