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 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.
2 Tightly wrap the spice-coated brisket with foil. Refrigerate for several hours or overnight.
3 Prepare your charcoal grill for indirect cooking/smoking.
4 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.
5 Smoke for several hours or until the internal temperature of the brisket has reached 195°F
6 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.
7 Serve over cooked french fries along with cheese sauce, crumbled cooked bacon, and green onions.
Cooking for 10 people


  • beef brisket
    3 lb.
  • brown sugar
    2 tbsp.
  • paprika
    1 tbsp.
  • cayenne pepper
    1 tsp.
  • onion powder
    1 tsp.
  • garlic powder
    1 tsp.
  • sea salt
    1 tsp.
  • french fries
    32 oz.
  • cheddar cheese sauce
    15 oz.
  • bacon, cooked, crumbled
    8 slices
  • green onions, chopped
    4 each

For safe meat preparation, reference the USDA website.

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