Kamado Bomb

SUBMITTED BY Bryan F. Webber

Prep Time: 2 Days  |  Cook Time: 9 hours


For the Marinade
Your favorite Rub
1 tbs Soy Sauce
3 Cups Beef Broth
3 tbs Apple Cider Vinegar
6 tbs Worcestershire Sauce (or to taste)
12 oz Shiner Bock

For the Mop
2 cups Apple Cider Vinegar
1 cup Water
Worcestershire Sauce to taste
12 oz Shiner Bock
Dry Rub Spices


1. Apply rub liberally to Brisket. I suggest a whole market trimmed approx 14 lbs.
2. Add all other ingredients for marinade in an acceptable bowl.
3. Add brisket to marinade, cover with clear cling wrap and let marinate for 2 nights and 1 day. (e.g. Thursday night, Friday, Friday night, cook on Saturday).
4. Add 100% Natural Lump Charcoal to Kamado firebox and form into pyramid. Light at top and add 5 hickory wood chunks around charcoal, do not soak them. Allow time for charcoal to light and wood to slightly burn (place all near flame but spread out enough to not overwhelm meat).
5. Once lit set Kamado up for indirect heating with heat deflector at bottom-most position. Cook at 225F until internal temp of 180F. Take off smoker and wrap in aluminum foil and place in an empty ice chest for 1 hour.
6. Eat the whole thing.