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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BBQ Beef Brisket

In Texas, beef is king, and beef brisket reigns supreme. For a true taste of Texas, fill your grill with Kingsford® Charcoal with Hickory.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 8 people



  • 1 beef brisket flat, (5–6 pounds)
  • 1 cup beef broth
  • 1 tbsp. beef bouillon base (this paste is found in grocery stores, with the soup stock)

Dry Rub

  • 0.25 tsp. oregano
  • 0.5 tbsp. black pepper
  • 0.5 tbsp. onion powder
  • 0.5 tbsp. paprika
  • 0.5 tbsp. salt
  • 0.5 tbsp. sugar
  • 0.75 tsp. garlic powder
  • 0.125 tsp. ground coriander

1 Food Prep

  • First, in a small bowl, combine your dry rub ingredients. Next, cover an entire 5 to 6 pound beef brisket flat with 1 tbsp. beef bouillon base, which can be found in grocery stores in the soup stock area. Finally, coat the brisket with the dry rub.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the beef brisket on the void side of the grill and close the lid. 
  • Cook for 4 hours until the internal temperature of the brisket reaches 160°F to 170°F.

  • Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan. 
  • Pour 1 cup of beef broth over the brisket and cover the pan with aluminum foil.

  • Place the baking dish in the cooker for an additional 1 to 2 hours, until the internal temperature of the brisket reaches 185°F.

  • Remove the baking dish from the grill and let the meat rest undisturbed for 20 to 30 minutes.

  • Slice the brisket across the grain and serve.

World Champion Pitmaster Chris Lilly.

For safe meat preparation, reference the USDA website.

6 Reviews
Rated 4 out of 5 by from First time trying this method usually slow smoke b Tried this recipe after slow smoking briskets for years. The weather was working against me time wise so I gave it a shot. Came out delicious sliced more like a steak but was very tender. Try it
Date published: 2023-08-14
Rated 1 out of 5 by from De ja ewwww! This is the second time trying this recipe with no success. The rub turned into a chalky, bitter paste. I had to scrape it off and wipe with paper towels before dousing it with BBQ sauce. I love to cook and have used dozens of recipes successfully so this has me stumped
Date published: 2021-09-26
Rated 2 out of 5 by from wraping in foil I've found that wrapping in foil during cooking is a huge mistake, it draws out the juices. Once you remove the brisket from the grill wrap in foil and let rest, but never wrap a brisket on the grill!
Date published: 2021-09-11
Rated 5 out of 5 by from Best Brisquet Ever I use a Traeger style grill I put the dry rub on, let it absorb for 2+ hours then onto the grill for 5-6 hours. I love the Dry Rub, I use it also use it on Ribs!
Date published: 2021-06-22
Rated 5 out of 5 by from Nailed It! I followed the directions just as they are written and my brisket came out perfect! I was surprised that it was so juicy and flavorful.
Date published: 2021-04-03
Rated 5 out of 5 by from Great easy instructions to follow . I am going to purchase the Brisket and try this for Christmas. I use Kingsford for all my smoking and grilling meals. There is no substitutes for a better smoking and grilling experience.
Date published: 2020-12-08
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