Wash the brisket and pat it dry. Stir together the brown sugar and gold spices until well combined. Rub the brisket on all sides with the rub.
Tightly wrap the spice-coated brisket with foil. Refrigerate for several hours or overnight.
Prepare your charcoal grill for indirect cooking/smoking.
Using Kingsford® charcoal, bring the grill temperature to 225°F. Place the brisket on the grill and leave the lid closed. Keep the temperature level consistent, adding more charcoal briquets as needed.
Smoke for several hours or until the internal temperature of the brisket has reached 195°F
Remove smoked brisket from the grill. Wrap the foil and let rest for 15 minutes. Slice the brisket and chop it into bite-sized pieces.
Serve over cooked french fries along with cheese sauce, crumbled cooked bacon, and green onions.