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

1 Crush the beef bouillon cubes and mix with Worcestershire sauce. Cover the entire brisket with the Wet Rub. Mix the Dry Rub ingredients and coat the brisket with the spices. Light charcoal and preheat barbecue cooker to 225°F. Place the brisket on cooker using indirect heat (not directly over the fire) with fat side up. Cook for 7–8 hours until the internal temperature of the brisket reaches 160–170°F. Add wood chips during the initial cooking process to increase smoke flavor.
2 Double a large piece of aluminum foil and place brisket, fat side down, in the center. Boat the sides of the foil and pour 1 cup of water over the brisket. Wrap aluminum foil tightly covering the entire brisket and place in the cooker for an additional 2 hours. The internal temperature of the brisket should reach 185°F when removed from the cooker.
3 Let the meat rest for 1–2 hours in the foil before unwrapping. Remove the brisket from the foil and slice across the grain of the meat. Save the au jus collected in the foil to drizzle over the sliced brisket.
Cooking for 14 people


Wet Rub

  • Worcestershire sauce
    1 tbsp.
  • beef bouillon cubes

  • whole beef brisket (approx. 12 lbs.)

Dry Rub

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

Meals & Dishes: DinnerCooking Method: GrilledMain Ingredient: BeefMeals & Dishes: Main CourseCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.


For safe meat preparation, reference the USDA website.

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