Ingredients
Dry
- 2.5 cup vital wheat gluten (for creating the meaty, fibrous texture)
- 0.25 cup nutritional yeast (adds savory depth)
- 2 Tbsp smoked paprika (divided: 1 tbsp for dough, 1 tbsp for the crust rub)
- 1.5 Tbsp garlic powder (divided between dough and rub)
- 1.5 Tbsp onion powder (divided between dough and rub)
- 1.5 Tbsp coarsely ground black pepper (essential for the Texas-style bark)
- 2 Tbsp dark brown sugar (for the dry rub exterior)
- 1.5 tsp kosher salt (divided)
Wet
- 1 can young green jackfruit (14 oz can, rinsed, drained, and shredded to mimic shreddable muscle fibers)
- 0.5 cup cooked pinto beans (or black beans, for tender texture and color)
- 1 cup rich vegetable broth (preferably mushroom or dark umami-rich broth)
- 3 Tbsp soy sauce or tamari (for umami and saltiness)
- 2 Tbsp vegan Worcestershire sauce (ensures deep savory flavor)
- 2 Tbsp tomato paste (for richness and color)
- 1 tsp liquid hickory smoke (flavor booster inside the dough)
- 2 Tbsp neutral cooking oil (adds needed fat to keep seitan moist during the long smoke)
Other
- 2 cup fresh pineapple chunks (fresh or canned in juice, for barbecue sauce)
- 1 cup tomato ketchup (base for pineapple BBQ sauce)
- 0.33 cup apple cider vinegar (for sauce acidity and spritzing)
- 2 Tbsp blackstrap molasses (adds dark color and rich sweetness)
- 1 Tbsp dijon mustard (adds punch to BBQ sauce)
- 4 qty hickory wood chunks or chips (for smoker or charcoal grill setup)
Method
- 1. Prepare the wet base: In a blender or food processor, combine the drained pinto beans, vegetable broth, soy sauce, vegan Worcestershire sauce, tomato paste, liquid hickory smoke, and neutral oil. Blend until silky smooth.
- 2. Form the brisket dough: In a large bowl, whisk together the vital wheat gluten, nutritional yeast, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Add the shredded jackfruit and toss to separate the shreds. Pour in the blended liquid mixture and mix with a wooden spoon until a dough forms.
- 3. Knead and shape: Knead the seitan dough inside the bowl or on a clean board for 3 to 4 minutes to develop gluten strands without making it overly rubbery. Shape the dough into a flat, brisket-like slab roughly 1.5 to 2 inches thick.
- 4. Pre-cook to set structure: Wrap the seitan brisket loosely in parchment paper, then tightly in heavy-duty aluminum foil. Steam in a large steamer pot over boiling water for 45 minutes to set its internal structure so it retains moisture during the long smoke.
- 5. Make the Pineapple BBQ Sauce: In a blender, puree the pineapple chunks with their juices until smooth. Transfer to a medium saucepan along with ketchup, apple cider vinegar, blackstrap molasses, dijon mustard, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer over low heat for 20-25 minutes until thickened, shiny, and fragrant. Reserve half for basting and half for serving.
- 6. Apply the crust rub: In a small bowl, combine coarse black pepper, brown sugar, remaining smoked paprika, garlic powder, onion powder, and kosher salt. Remove the steamed seitan brisket from foil and pat dry. Rub the exterior generously with the spice mixture to create a thick crust layer.
- 7. Set up smoker: Fire up your smoker (or indirect heat grill setup with a water pan) targeting a steady temperature of 215°F to 225°F (100°C–107°C) using charcoal and seasoned hickory wood chunks.
- 8. Smoke: Place the seasoned seitan brisket directly on the smoker grates away from direct heat. Smoke uncovered for 3 hours, spritzing every 45 minutes with a 50/50 mix of water and apple cider vinegar to keep the exterior supple and promote smoke adherence.
- 9. Wrap and slow-cook (Texas Crutch): Generously brush the brisket with the pineapple BBQ sauce. Wrap tightly in butcher paper or heavy-duty foil. Return to the smoker at 225°F for another 1.5 to 2 hours until the exterior has darkened into a rich bark and the center yields tenderly when pressed.
- 10. Glaze and finish: Unwrap the brisket and brush with an extra layer of pineapple BBQ sauce. Leave on the smoker uncovered for 15-20 minutes to caramelize the glaze.
- 11. Rest and carve: Remove from the smoker and let rest wrapped loosely on a cutting board for at least 15-20 minutes. Slice thinly against the grain and serve alongside extra warm pineapple BBQ sauce.
Chef's notes
Jackfruit provides the flaky, pull-apart texture that regular seitan often lacks. If you do not have a smoker, bake the seasoned seitan in an oven at 225°F on a wire rack over a water-filled sheet pan, using smoked sea salt and smoked paprika in the rub, then finish with foil wrapping.