A new deli opened near us and I noticed they are having the same problem with their hot pastrami and corned beef that I have at home - it gets overwhelmingly chewy on their steam table. I assume this is because the fat begins to render out.
The places I am used to getting hot corned beef from seem to leave the corned beef in the vertical steamer all day long (or at least for long periods). It seems to do no harm to the meat. At home, I use an 8 quart saucier with a steamer insert to replicate this, but there seems to be no margin for error. The meat will pass through the delicious stage in a few moments, and end up rubbery.
Anyone have suggestions for steaming corned beef at home? What am I doing wrong? BTW, I steam (as does the new deli) a large 2 lb piece, not slices.