Half Pit-Smoked Pastrami Brisket

Ugly Drum ships its famous Whole Pit-Smoked Pastrami Brisket Halves nationwide on Goldbelly! Previously only open on Sundays at Smorgasburg L.A., Ugly Drum garnered an immediate cult following. Ugly Drum’s Pit-Smoked Pastrami is smokey, melt-in-your-mouth tender, sweet, peppery, and sinfully decadent. So what is it that sets Ugly Drum apart? They have developed a method that is a glorious hybrid of Texas barbeque and classic New York deli techniques. Ugly Drum uses fattier USDA Prime whole briskets that are wet brined in their proprietary seasoning blend for several days. Then, they are pit-smoked over low, indirect heat with mesquite charcoal and whole logs of oak and pecan wood for at least 10 hours. Just a bite of this pastrami will have pastrami and barbeque fanatics wondering how anything could taste so good!

Hailed nationwide as some of the best pastrami that has ever been made, Ugly Drum is a personal passion project by Chef Erik Black, who uses a hybridized technique. Black combines a homemade classic Jewish pastrami brine with Texas-style pit-smoking. Previously available only out of Erik’s oil drum smoker (the “Ugly Drum”) at Smorgasburg Los Angeles, this Texas pastrami with a cult following is now just a click away. Ugly Drum has been praised by LA Magazine as “Smoked. Meat. Nirvana.” and Vice Munchies described the pastrami as a “Beautiful Meat Mutant.”