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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling


If using Kingsford® Signature Flavors Briquets: Prepare an outdoor grill for indirect cooking using Kingsford® Bourbon Barrel Signature Flavors Briquets by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.


If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill for cooking by filling the hopper with Kingsford® Bourbon Barrel pellets and setting the temperature to 350°F.


If using Kingsford® Signature Flavors Flavor Boosters: Prepare an outdoor grill for indirect cooking by situating the coals on only one side, leaving the other side void. Add six or more Kingsford® Bourbon Barrel Flavor Booster Briquets to the hot coals. Preheat the grill to 250°F.


In a small bowl combine the beef base and mustard forming a paste. Rub the entire brisket with the beef paste.


For the dry rub: In a small bowl, combine the salt, black pepper, garlic powder, onion powder and chili powder. Coat the brisket evenly with the dry rub.


Combine the bourbon, molasses and Worcestershire sauce in a plastic spray bottle.


Put the brisket over indirect heat, away from the fire, close the lid, and cook for 2 hours. Mist the brisket with the liquid in the spray bottle. Continue cooking the brisket, misting the meat every hour until the internal temperature of the thickest part of the brisket reaches 195–200°F, about 6 hours.


Transfer the brisket to a cutting board and cover it with aluminum foil. Let the brisket rest for 15–20 minutes and slice it across the grain to serve.

Cooking for 16 people


  • (10-12-pound) whole beef brisket 
  • beef base (soup bullion paste)
    3 tbsp.
  • yellow mustard
    2 tbsp.

Dry rub

  • kosher salt
    2 tbsp.
  • coarse ground black pepper
    2 tbsp.
  • garlic powder
    1 tbsp.
  • onion powder
    2 tsp.
  • chili powder
    2 tsp.

Additional ingredients

  • Worcestershire sauce
    0.5 cup
  • bourbon
    0.25 cup
  • molasses
    0.25 cup


  • spray bottle

For safe meat preparation, reference the USDA website.

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