Smoked Seitan Brisket
Over the past 30 years, I have won many BBQ competitions and awards for this exact brisket recipe, ok, slightly modified:) People either love or hate seitan, I happen to love well-prepared seitan. Seitan tends to be a bit higher in calories that other plant based BBQ options so keep that in mind. It is loaded with protein, but is also the only meat alternative I use that contains gluten. When you follow this recipe, you get the familiar taste of Kansas City brisket but don’t have to waste 24 hours making it!
Ingredients
1 Package of store bought seitan or 1 pound of homemade seitan
1 Tbsp Fool’s Gold Original or Salt & Sugar Free Rub
1 Cup of Fool’s Gold Original or Palisade Peach BBQ sauce
Prep
Remove seitan from package and lay it out on a cutting board.
Cut the seitan into 1-2 inch slices so it is about the same size as you would slice your brisket. Some seitan comes pre-sliced and some comes as a whole loaf. Everybody is different when it comes to how they like their brisket cut. Some like thin slices, some like thicker cuts and some even like it chopped! You do it how you like it, all work well with seitan!
Thoroughly massage the rub into and on the seitan.
The seitan is now ready to go into the smoker, oven or on the grill.
Note: Smoking times and temperatures will vary based on your smoking method, equipment, etc. The great thing about smoking food is that it really can’t be ruined (it won’t be amazing if overcooked) unless you just forget about it, which I do not recommend, unless you like your food cremated!
Smoker Cooking
Temp: 225 | Time: 1-2 hours | Woods: Hickory
Oven Smoker Bag Cooking
Can also be used on any grill or over a campfire
Temp: 475 for 10-15 minutes with oven door slightly open then 375 for 45-60 minutes | Time: 1 hour | Woods: Hickory, Alder, Cherry
Range Top Smoker Cooking
Temp: Medium heat | Time: 30-45 minutes | Woods: Hickory
Regular Range or Oven Cooking
It’s also possible to use your regular oven or stove (times and temps vary). But, using a smoker or smoker bag will yield a more authentic “smoked bbq”flavor. Do NOT under any circumstances add Liquid smoke to any of these recipes or I will hunt you down!
Finish
Finish on the stove or over the campfire in a hot skillet with Fool’s Gold Sauce (as much as you like) . . . and leave some sauce for dipping, if that’s your thang like it is mine!
Serve
Serve with chickpea casserole, coleslaw and a slice of your favorite bread for an old school Kansas City plate lunch. Seitan brisket can also be refrigerated and used in almost anything like: tacos, BBQ parfaits, pit beans, BBQ bowls, pizza, chili, BLT’s and more! Send us your recipes and ideas!
Pro Tips
If you are cooking for a large group or meal prepping you do not need to do the last finishing step of the recipe. Just cool and wrap the tofu and store in the refrigerator until you are ready to use and finish it off with some sauce at that time.
Just before finishing it on the stove, toss it in a little sauce and put in oven or air fryer to crisp it up a bit before proceeding to finish.