This is where it began. A mix of two different kinds of salt, the finest cracked black pepper, carefully selected smoky spanish paprika, ground celery seed and a few other secret ingredients.
You can use it as a combined seasoning rub and dry brine by rubbing it on your meat a few hours before you cook it (or ideally the night before). This adds flavour and will make sure your meat stays moister by helping lock it in for cooking.
If you're in a hurry, you can also smother your meat with a binder of your choice, such as oil, american mustard or even hot sauce, then sprinkle Brimstone across the surface just before whacking it on the grill or in your smoker. Stronger flavoured binders work best for longer cooks; stick to oil or even just a spray of cold water if you're going for a quick blast on the grill.
Brimstone works best with lighter meats like pork, chicken, but also serves admirably as a simple rub for almost any meat you want to bring the flavour out of.
We also use it as seasoning for many of our salsas, eggs in breakfast tacos or sprinkling on chips.
