The Ugly Drum Story

Pit. Smoked. Pastrami.

So what makes Ugly Drum pastrami so much better than everyone else's? It was created as a personal passion project by Erik Black as a hybridized technique, combining his homemade classic Jewish pastrami brine with Texas-style pit-smoking. That means whole USDA Prime grade briskets, brined for several days, then pit-smoked over low, indirect heat with whole logs of oak and pecan wood for at least 10 hours.

Previously available only out of Erik's oil drum smoker (the "Ugly Drum") at Smorgasburg LA, this Texas pastrami with a cult following is now just a click away, available as a whole smoked pastrami brisket, or as part of a reuben sandwich kit with rye bread, creamy coleslaw, Russian dressing and Swiss cheese.