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.

 
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Erik Black

Erik Black is a chef, restaurant consultant and caterer who has worked for iconic Los Angeles restaurants like Campanile, Osteria Mozza, Spice Table and Bludso's BBQ.