They call it "Trail Dust"...

[jay3253]

I had a tan 250 on order from July 2024. They got it in exactly how I wanted it. My wife and I were excited and drove right over. She said I love it but I will not ride in a truck that color. I now have a blue one. If it had been tan or any color of light brown other than baby poop I would have one of those.

 

[Markarian421]

I get compliments on the color more often than I did with my Heritage Blue FJ Cruiser. And I got quite a few with it. I loved it the first time I saw it, my wife took a little longer to decide it was ok, but sometimes I feel like I can’t stop at a gas station without someone coming up to compliment it. I grew up driving 70’s pickups in all kinds of weird tan and brown colors that were popular at the time, so maybe it’s just us old folks?

 

[Calokie]

It was called “Sand” in the US market for a time.

I have heard our Traildust referred to as “baby poop brown” a time or five. I have had people say “nice car- did they give you any other colour choices?”

It is a love it or hate it kind of colour. We happen to be good with it, and we could say we appreciate pretty much all the colours offered. I believe we tried to get our hands on most of those colours when shopping for a Land Cruiser.

no the "sand" color was ugly and in no where a comparison to Trail Dust
Trail dust perfectly matches the color of dirt here in Bay Area CA. If your ever in Morgan Hill, CA there is a BBQ restaurant called Trail Dust where i recommend the brisket

 

[DubDub]

no the "sand" color was ugly and in no where a comparison to Trail Dust
Trail dust perfectly matches the color of dirt here in Bay Area CA. If your ever in Morgan Hill, CA there is a BBQ restaurant called Trail Dust where i recommend the brisket

It was called "quicksand," and you shut yo mouth. They ain't got nothin on my brisket and my shotgun has 13 gages. Next...

 

[Calokie]

It was called "quicksand," and you shut yo mouth. They ain't got nothin on my brisket and my shotgun has 13 gages. Next...

Bring on that brisket boyo! I do prefer carolina style sauce

 

[DubDub]

Bring on that brisket boyo! I do prefer carolina style sauce

I'm a transplant due to having retired out of the Navy here. I hate NC vinegar based sauces

I'm a Texan through and through. Heavy smoke, peach paper crutch, bark as tough as the mesquite that cooked it and dry heat baby. For real though, CA really does have a lot of that TX bbq influence and I found a ton of good spots during my time in the Riverside area.

 

[ultane]

If your ever in Morgan Hill, CA there is a BBQ restaurant called Trail Dust where i recommend the brisket

GOOD brisket is very hard to find..

Maybe we should start a thread on great places to get awesome brisket! Where should it go?

 

[Roonie]

My window sticker calls it sand?

 

[basicxj]

no the "sand" color was ugly and in no where a comparison to Trail Dust
Trail dust perfectly matches the color of dirt here in Bay Area CA. If your ever in Morgan Hill, CA there is a BBQ restaurant called Trail Dust where i recommend the brisket

2024+ Land Cruiser Trail Dust Photo Thread

It's interesting that Trail Dust is listed on the window sticker as Sand. Just like Meteor Shower is Brown Sugar. That's what they were called in...

www.landcruiserforum.com

For the record, our Land Cruiser was definitely called "Traildust" with Greyscape. It seems for early production models the Japanese market name of "Sand" was applied to this 2 tone combination.

 

[GrayBeard]

Tanami Taupe in Australia, isn't it?

Here in the states some of my paperwork says sand, and some says Traildust/Greyscape.

 

[DubDub]

My window sticker calls it sand?

View attachment 69046

Tanami Taupe in Australia, isn't it?

Here in the states some of my paperwork says sand, and some says Traildust/Greyscape.

@Calokie and I were jabbing each other over the now retired quicksand color (as referenced in his image of a quicksand colored Tacoma)

 

[Calokie]

I'm a transplant due to having retired out of the Navy here. I hate NC vinegar based sauces

I'm a Texan through and through. Heavy smoke, peach paper crutch, bark as tough as the mesquite that cooked it and dry heat baby. For real though, CA really does have a lot of that TX bbq influence and I found a ton of good spots during my time in the Riverside area.

the original owners of Trail Dust BBQ in Morgan Hill CA were Okies as i am part okie (Born in CA)

GOOD brisket is very hard to find..

Maybe we should start a thread on great places to get awesome brisket! Where should it go?

I would definitely join this discussion, I have a Big green Egg and have yet to official smoke a brisket.

 

[DubDub]

the original owners of Trail Dust BBQ in Morgan Hill CA were Okies as i am part okie (Born in CA)

I would definitely join this discussion, I have a Big green Egg and have yet to official smoke a brisket.

We need to start another thread on this. I can flirt over smoke methods for days and still not exit the honeymoon faze haha. I actually just commissioned my second 55gal drum conversion after being forced to sell the first when the Navy decided I needed to experience the west coast a few years back. I have a pellet smoker, but I use that for just ribs and smaller. My cabinet smoker lasted me about 7 years until the most resent hurricane fed storms came through. I’ll be quick to tell anyone how they should be smoking their moos, clucks and oinkers while consuming their (inferior) offerings

 

[b407driver]

My two recent names that come to mind are:

Kashima (for the MTBers), and​

​

Mud Puddle​

​

 

[icurnmedic]

I was lucky enough back in 2024 that the dealer only received 2 and both were traildust. Luckily I got the Java interior as well. Dang beautiful machine.

Concerning brisket, you should try BQ1 in Carthage NC. Piken pig is the name. Actually has a small airstrip for the restaurant.

 

[LCDakota]

I was lucky enough back in 2024 that the dealer only received 2 and both were traildust. Luckily I got the Java interior as well. Dang beautiful machine.

Concerning brisket, you should try BQ1 in Carthage NC. Piken pig is the name. Actually has a small airstrip for the restaurant.

Trail Dust + Java is an elite combo

 

[basicxj]

Trail Dust + Java is an elite combo

It is, and sadly that combo is not offered in the frozen north

 

[Hank]

I still get heart throbs when I see a pert heritage blue LC. However, the combo of Baby Poop Brown and Java is perfect. The color of dust in the Sierra is remarkably close.

I’m using a Kamoda ceramic smoker and have maybe 5 complete briskets. I have been using an off the shelf rub. It’s not great. Suggestions on a home made rub?

 

[DubDub]

I’m using a Kamoda ceramic smoker and have maybe 5 complete briskets. I have been using an off the shelf rub. It’s not great. Suggestions on a home made rub?

My suggestion is to keep the rub profile simple and let the smoke do the work. What flavor wood are you using? For brisket I am @225 on a 50/25/25 hickory/oak/pecan load, running an hour into the stall. Then I peach paper and swap to the oven to 201. When I’m craving a heavy bark and burnt ends, I swap the pecan for mesquite and pile the smoke all the way to the end without a crutch wrap. I never give the rub a second thought since it’s just crust by the end of the day. Black pepper, salt and garlic (all course grain) with a pinch of mustard and cayenne in a paprika base layer. Simple and effective.

 

[ultane]

My suggestion is to keep the rub profile simple and let the smoke do the work. What flavor wood are you using? For brisket I am @225 on a 50/25/25 hickory/oak/pecan load, running an hour into the stall. Then I peach paper and swap to the oven to 201. When I’m craving a heavy bark and burnt ends, I swap the pecan for mesquite and pile the smoke all the way to the end without a crutch wrap. I never give the rub a second thought since it’s just crust by the end of the day. Black pepper, salt and garlic (all course grain) with a pinch of mustard and cayenne in a paprika base layer. Simple and effective.

Ever heard of doing it at 196°? I have yet to try a brisket, but I am jonesing for a good triple hue brisket. I haven’t had a good one like that since one of my cousins died, and someone in his church smoked a bunch of meat for the ‘after’ meal in the church basement.