How do places like Katz’s Deli get their pastrami to be so tender?

So I’ve made pastrami from scratch a few times now and the flavor is excellent but I can never seem to get the super tender texture I’m looking for. I’m trying to replicate the meltingly tender texture of the pastrami from places like Katz’s deli in NYC or Langer’s in LA.

My usual recipe is 7-14 days of wet brine (water, salt, pink salt, sugar, spices), smoke for 6 hours at 200F over cherry and oak in an offset smoker, then either steam for an hour or sous vide at 165F for 12 hours.

The results are quite delicious and better than most pastrami I’ve had at restaurants but not quite as good as the top name delis. What’s their secret?

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