Set the EGG up for indirect cooking at 300°F/149°C with mesquite wood chunks.
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.
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.
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.
Skewer the cubed brisket with the bamboo skewers and place on top of the glass. Enjoy!