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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Smoked Texas-Style Beef Brisket

Nothing stands taller in Texas than genuine hickory flavor. Experience a true Texas tradition when you slow-smoke your beef brisket with Kingsford® Hickory Hardwood Pellets.

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Cooking for 6 people


  • 9 ½ lb beef brisket
  • craft lager
  • mayonnnaise
  • rosemary

Dry Rub

  • 1 tbsp. coarsely ground kosher salt
  • 1 tbsp. coarsely ground black peppercorn
  • 2 tsp. roasted granulated garlic
  • 2 tsp. smoked paprika

Basting Spray

  • 1 cup smoked beef stock
  • 2 tbsp. soy sauce
  • 1 tbsp. dill pickle juice
  • 1 cup short rib tallow, melted

1 Food Prep

Rest beef until it reaches room temperature, then brush with mayonnaise as a binder. Next, generously apply the rub. 

2 Grill Prep

Fuel: We recommend Kingsford® Hardwood Pellets (Hickory) 

Amount: 9 to 11 lb

Method: Pellet Grill

Temp: 250°F

3 The Cook

  • Lay the brisket on the grates, fat side up, and cook until a consistent tack develops on the surface of the brisket. 

  • Next, get a large, grill-proof sheet pan with sides and a stainless-steel cooking rack. Pour the lager into the pan and place the rack on top. Lay the brisket on the rack, fat side up, along with fresh rosemary.  

  • Close the lid and leave untouched for 1 hour. 

  • Then fill a spray bottle with the basting spray, and intermittently mist the brisket.  

  • Cook for 7–8 hours until the brisket’s internal temperature reaches 165ºF on a digital meat thermometer. Next, wrap the brisket in butcher paper to slowly braise in its own fats and juices. Cook until the brisket reaches an internal temperature of 195ºF on a digital meat thermometer.  

  • Rest the brisket for 1–2 hours before unwrapping. 

  • Remove the brisket from the butcher paper, and slice across the grain of the meat.  

  • Save the delicious au jus collected in the butcher paper to drizzle over the sliced brisket and enjoy! 

Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal. 

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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