From the Brush to the Peaks

At Trail & Timber, we treat flavor like a mountain ascent—it requires planning, precision, and the right gear.

We don’t just “mix” spices; we analyze volatile oil stability and particle size. Our grinds are engineered to withstand a twelve-hour brisket smoke in the Texas heat or a high-altitude sear on a Colorado ridge.

We use clean, technical profiles—no anti-caking chemicals, no artificial fillers. Just the pure chemistry of salt, heat, and smoke.

Basecamp

Basecamp is our technical evolution of the classic Texas “Salt, Pepper, Garlic” foundation. We’ve fortified it with umami-rich Tomato Powder and the bright, citrusy acidity of Sumac to ensure the flavor cuts through heavy white-oak smoke. A trace amount of Ground Cloves provides a deep, sub-perceptual earthiness that anchors the blend.

Best On:
Brisket, Beef Ribs, Bison, and “Big” vegetables like smoked cauliflower

Mesa

Inspired by the golden hour on a canyon rim. We use granulated honey and smoked paprika to create a crust that carmalizes beautifully over open flame. Ancho chili provides a deep, raisin-like earthiness without overwhelming the palate.

Best On:
Pork Ribs, Spatchcock Chicken, and Roasted Corn.

Summit

Crisp, aromatic, and sophisticated. Crushed rosemary and coriander mirror the scent of a sub-alpine forest. We’ve added white pepper for a hidden creep of heat that warms you from the inside out.

Best On:
Chicken, Lamb, Rainbow Trout, Wild Game, and Vegetables.