Using Kingsford Charcoal, bring the grill temperature to 225 degrees Fahrenheit. Place the brisket on the grill and leave the lid closed. Keep the temperature low and consistent, adding more charcoal briquettes as needed.
Smoke for several hours or until the internal temperature of the brisket has reached 195 degrees Fahrenheit.
Remove the smoked brisket from the grill. Wrap with 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.
Due to variations in brisket size, bacon thickness, and assembly, nutritional information is only approximate.