Although brisket is generally regarded as a cool-weather dish, you may be surprised how this ultimate comfort food works in delicious recipes that help you hang on to the fading days of summer.

A traditional barbecued beef brisket prepared low and slow over a charcoal grill is sure to be a crowd pleaser for a backyard tailgate or a casual gathering with friends. Leftovers can help warm up a cool morning with a decadent serving of barbecue Benedict, and you can look forward to a grilled Greek salad pita with beef brisket for a tasty midday meal.

As any grill master knows, achieving grilling greatness begins with a charcoal fire. These recipes, created by world champion pitmaster Chris Lilly, showcase how Kingsford Charcoal can help you achieve an authentic smoky flavor that will delight the taste buds of your family and friends. Each briquet contains natural ingredients and real wood for a delicious cookout every time.

Find more recipes featuring your favorite grilled meats at


Makes 8-10 servings

Prep time: 30 minutes

Cook time: 5-6 hours

1 beef brisket flat (5-6 pounds)

1 tablespoon beef bouillon base

Dry rub

1 cup beef broth

Dry rub:

1/2 tablespoon salt

1/2 tablespoon paprika

1/2 tablespoon black pepper

1/2 tablespoon sugar

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon oregano

1/8 teaspoon ground coriander

Build a charcoal fire for indirect cooking by situating coals on only one side of grill, leaving the other side void.

Cover the entire brisket with beef bouillon base. In a small bowl, mix dry rub ingredients and coat the brisket with rub. When the cooker reaches 225 degrees, place the brisket on the void side of the grill and close the lid. Cook for 4 hours, until internal temperature reaches 160-170 degrees.

Remove the brisket from the grill and place it in a shallow baking dish or disposable aluminum pan. Pour beef broth over the brisket and cover the pan with aluminum foil. Place the baking dish in the cooker for an additional 1-2 hours, until internal temperature reaches 185 degrees.

Remove the baking dish from the grill and let the meat rest undisturbed for 20-30 minutes. Slice the brisket across the grain and serve.


Makes 8 stuffed pitas

Prep time: 15 minutes

Cook time: 6 minutes

Greek Dressing:

2 tablespoons olive oil

1 and 1/2 tablespoons Kalamata olives, minced

4 and 1/2 teaspoons lemon juice

1/2 teaspoon dried oregano

1/8 teaspoon black pepper

4 pita bread rounds, cut in half forming 8 pockets

1 cucumber, cut into 1/2-inch slices

1 tomato

1/2 red onion, cut into 1/2-inch slices

2 cups romaine lettuce, cut into 1-inch pieces

1/4 cup feta cheese

1 pound leftover beef brisket

In a small bowl, combine all Greek dressing ingredients and set aside.

Build a charcoal fire for direct grilling. Place the pita bread directly over the hot coals (approximately 450 degrees) and cook for 1 minute on each side or until grill marks are visible. Place cucumbers, whole tomato and onion directly over the hot coals (approximately 450 degrees) and cook, turning once, for 4 minutes or until they brown and start to soften.

Remove vegetables from the grill and dice. Place vegetables into a medium bowl and stir in the dressing. Let the mixture stand for 5 minutes before adding romaine lettuce and feta cheese.

Fill each pita pocket with leftover beef brisket and grilled Greek salad.


Makes 6 servings

Prep time: 45 minutes

Cook time: 7 minutes

1 white onion cut into 1/2-inch-thick strips

Onion marinade

Barbecue Benedict sauce

3 English muffins cut in half

1 pound leftover beef brisket

6 poached eggs

Onion marinade:

9 tablespoons soy sauce

3 tablespoons lemon juice

6 tablespoons extra virgin olive oil

6 tablespoons water

6 teaspoons dark brown sugar

3/4 teaspoon garlic powder

3/4 teaspoon black pepper

Barbecue Benedict sauce:

3 egg yolks

1 teaspoon vinegar

1 teaspoon water

1 cup butter, melted

1/4 teaspoon salt

Pinch of cayenne pepper

3 tablespoons of your favorite

barbecue sauce

In a small bowl, mix onion marinade ingredients. Pour marinade into a resealable plastic bag and add onion strips. Let the onion strips marinate for 30 minutes.

For sauce, place egg yolks, vinegar and water into a stainless steel bowl and vigorously whip until mixture is thickened and doubled in volume. Place the bowl over a sauce pan containing barely simmering water (just below boil), making sure the bottom of the bowl does not touch the water. Whisk continuously, making sure the eggs don’t get too hot or they will scramble. Very slowly drizzle melted butter into the mixture while whisking rapidly until the mixture thickens and doubles in volume. Remove from heat and stir in the remaining sauce ingredients.

Build a charcoal fire for direct grilling. Place the onion strips in a grill basket and cook directly over the hot coals (approximately 450 degrees), stirring often for 5 minutes or until the onions brown and start to soften. Remove the onions from the grill and set aside.

Place English muffin halves directly over the hot coals for 2 minutes or until toasted. Remove each muffin half from the grill and top with leftover beef brisket, grilled onions and a poached egg. Drizzle with barbecue Benedict sauce.