Smoked Bloody Mary with Brisket Skewers

15 Minutes
1 Hour


  • beefsteak tomatoes 
  •  Kosher salt 
  •  Smoked brisket, cubed 
  • 1 tablespoon (15 ml) Worcestershire Sauce 
  • 1 tablespoon (15 ml) Big Green Egg Cayenne hot sauce 
  • 1 tablespoon (15 ml) lime juice 
  • 1/2 tablespoons (8 ml) cracked black pepper 
  •  Hickory-smoked sea salt 
  •  Big Green Egg Ancho Chile & Coffee Seasoning 
  •  Lime juice on a plate for rim of glasses 
  •  Bourbon or vodka, we used bourbon 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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Skewers - All Natural Bamboo

Made from all natural, eco-friendly bamboo, these skewers are perfect for grilling and serving kabob...

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Step 1

Set the EGG up for indirect cooking with a convEGGtor at 300°F/148°C with mesquite wood chunks.

Step 2

Cut the stems out of each tomato and season with salt. Place in the roasting pan and cook for 1 hour. Remove the tomatoes from the EGG and let cool for 10 minutes.

Step 3

In a mesh sieve, crush the tomatoes into a large bowl; throw away skins and seeds left in the sieve. Let the juice cool for 20 minutes. Pour the tomato juice into a pitcher with ice, and add a pinch of salt, lime juice, hot sauce, black pepper and Worcestershire sauce. Add your choice of liquor (or none at all). Mix with a spoon.

Step 4

On a plate, mix Ancho Chile & Coffee Seasoning and hickory-smoked sea salt. Dip the rim of the glass in lime juice and then into the salt mixture. Add ice to the glasses; top with Bloody Mary mixture.

Step 5

Skewer the cubed brisket with the Skewers - All Natural Bamboo and place on top of the glass. Enjoy!

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