An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Learn

How to Smoke a Beef Brisket

Bring the best of Texas to your own backyard with delicious, slow-smoked beef brisket. All it takes is a few simple tips and a little time. We’ll teach you the basics — let’s get started.

What You’ll Need

Before starting, make sure you have everything on this list. We recommend Kingsford® Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to get your brisket done right.

Fuel and Tools
Ingredients
  • One 10 to 12 lb. Brisket
  • Dry Rub
  • Water
  • Apple Juice
  • Salt and Pepper
  • Cooking Oil

How to Prep

  • Soak a few handfuls of Kingsford™ BBQ Smoking Chips (Hickory or Mesquite) in warm water 30 minutes before placing atop the coals.
  • With a knife, trim off the excess top fat, leaving a ¼” thick layer of fat to keep the meat moist during the long cooking process.
  • Sprinkle on a few tbsp. of dry rub.
  • Refrigerate for several hours to let the dry rub penetrate the meat, or simply put the brisket on the grill after applying the dry rub.

How to Prep

How to Build Your Fire

  • Give your top grill grate a good brushing and set it aside.
  • If you’re using a kettle-type grill, use an indirect technique like The Charcoal Snake to set up your grill. Be sure to use a drip pan with water directly underneath the meat to stabilize the temperature.
  • For backyard smokers, set it up for a long smoke. Learn more about smoking here.
  • With either method, add a few handfuls of Hickory or Mesquite Kingsford™ BBQ Smoking Chips (that have been soaked in warm water) on top of the coals.
  • You’ll want to keep the grill temp at Low Heat — 225°F. How to control the heat when grilling with charcoal.
  • Add the grate and let it heat up.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly.

How to Build Your Fire

Smoking Time & Temp

  • Place the brisket fat side up on the top rack, cover with the lid and bring the temperature up to 225°F, using the vents to regulate the temperature.
  • Knowing the temperature in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer to measure the air temp inside your grill.
  • Check the temperature of the grill every hour, staying as close to 225°F as possible.
  • Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
  • When the brisket’s internal temperature reaches about 150°F, the brisket’s surface evaporation causes the meat’s internal temperature to plateau. Pitmasters call this “the stall.” Don’t worry, this happens!
  • When the brisket reaches an internal temperature of 195°F it should be properly smoked. Depending on the method of smoking, the time can vary. This can take 1 to 1 ½ hours per pound.
  • The internal temp of brisket can increase by 10 degrees after it’s been removed from the grill, so keep this in mind when you’re checking the internal temperature of the meat. It will help make sure your brisket isn’t overcooked.

Smoking Time & Temp

The Finish

  • Remove the brisket from the grill and let the meat rest undisturbed for 20 to 30 minutes. Don’t skip this step! It makes a world of difference in tenderness and tasty juices.
  • Slice the brisket across the grain, serve and savor!

The Finish