smoke and choke
Newbie
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.