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 Brisket:
Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 275°F.
2 Trim top fat of brisket to 1/4 inch. Trim off excess fat on the underside.
3 Cover the brisket in a 50/50 blend of kosher salt and black pepper.
4 Put brisket on the smoker for roughly 6 hours until your bark has turned a mahogany color and your top fat has softened. Wrap the brisket in butcher paper or foil.
5 Put the brisket back on and let it continue to cook until your internal temperature reaches 202–204°F and your flat feels like you can press through the meat with your fingers.
6 Pull the brisket into a tray and let it rest for at least an hour before slicing. You can also let it rest in a cooler for up to 4 hours.
7 Bacon Burnt Ends:
Take the whole belly and cut into 1-inch strips. Take those strips and make 1-inch cubes.
8 Toss those delectable cubes in your favorite meat rub seasoning and throw on the smoker until they reach 195°F or until they are tender to the touch.
9 Mashed Potatoes:
Slice butter and put in a pan to soften. Boil potatoes until fork tender and drain.
10 Place cream into saucepan and warm. Mash potatoes with butter and spices until fluffy.
11 Add warm cream and stir until incorporated.
12 Rocket Man:
To assemble the Rocket Man, place a large spoonful (approximately 4 ounces) of mashed potatoes on the plate you’ll use for serving. Top with 3 ounces chopped brisket and 2 ounces bacon burnt ends. Top with Wright‘s Barbecue Sauce and top with any of the optional toppings as desired.
13 Jordan Wright Tip:
When preparing the brisket, remove any thin areas of the flat that will burn up during the cook.
Cooking for 10 people



  • brisket
    12 lb.
  • kosher salt
    2 cup
  • pepper, restaurant-style or coarse ground
    2 cup

Bacon Burnt Ends

  • skinless pork belly
    2 lb.
  • Wright's BBQ Meat Rub, or your favorite BBQ rub
    0.75 cup

Mashed Potatoes

  • butter
    1 lb.
  • potatoes
    5 lb.
  • heavy cream
    1 cup
  • salt
    2 tbsp.
  • pepper
    1 tbsp.
  • garlic powder
    1 tbsp.
  • brisket, chopped
    3 oz.
  • bacon burnt ends
    2 oz.
  • optional assorted toppings: onions, shredded cheddar cheese, jalapeños, pickled onions, sour cream, Wright's Barbecue Sauce

Credit: Recipe created by Jordan Wright of Wright’s Barbecue on behalf of Kingsford Charcoal

For safe meat preparation, reference the USDA website.

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