Brisket · burgers · eggs
Deep Smoke OG
The one for everything that hits the grill.
Sloan Seasonings x Chef Aiden
Built for the pit.
Born at a Louisiana cookoff. Refined with competitive pitmaster Chef Aiden. Three blends built for brisket, ribs, and everything around the fire.
Three blends. Three jobs.
Pick your cut.
Each blend was built for a specific kind of cook, so you can season with confidence before the fire ever starts.
Built for brisket
Smoke & Legacy
The one for a dark, competition-style bark.
Built for ribs
The Bone Yard
The one for balanced bark and unforgettable ribs.
No guesswork required
Season it like a pitmaster.
A simple baseline for better bark, deeper flavor, and a cook that starts before the smoker gets hot.
Coat every surface
Pat the meat dry, then apply an even layer from edge to edge. You should still be able to see the texture of the meat.
Starting point: about 1 tablespoon per pound. Use less on thinner cuts.Season ahead
Give the blend time to settle in before the meat meets the heat. This helps the surface begin building flavor.
Ribs and chicken: 30–60 minutes. Brisket and pork shoulder: several hours or overnight.Rest before cooking
Let the rub hydrate until the surface looks slightly damp and tacky. Then cook with your usual fire and temperature.
Do not add a heavy second coat unless the first layer has fully absorbed.A collaboration built around the fire
Two points of view. One pit system.
The Pit Collection started with a friendship, a Louisiana cookoff, and a shared belief that great barbecue should feel approachable. Sloan brought the family flavor foundation. Chef Aiden brought competition-tested pit technique. Together, they built three blends for the cuts backyard cooks care about most.
Each bag supports the next generation of flavor, with a portion of purchases supporting youth entrepreneurship.
Sloan
Founder, Sloan Seasonings
×
Chef Aiden
Competitive pitmaster
The complete pit system
Three blends. One easy decision.
Start with Deep Smoke OG, move to Smoke & Legacy for brisket, and reach for The Bone Yard when ribs are on the menu. The full collection keeps every cook covered.