Vegan BBQ Brisket

I grew up on Rudy’s — brisket sandwiches piled with red onion, pickles, and white bread, dripping in that iconic Rudy’s sauce (which, turns out, is already vegan — no beef flavor added, promise!). This brisket is my vegan version: a mix of jackfruit and seitan, seasoned with liquid smoke, and coated in a sweet-smoky dry rub before it hits the oven.

It slices thin and holds together like the real thing once it’s chilled — great in sandwiches, tacos, or on a plate with sides. I’ll be sharing my Rudy’s-style sandwich build in a separate post soon.

Vegan BBQ Brisket

A vegan seitan and jackfruit brisket, seasoned with liquid smoke and coated in a sweet-smoky dry rub. Slices thin once chilled and works anywhere you would use real brisket.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 319

Ingredients Equipment Method Notes

Ingredients

  

Brisket

• 1 can jackfruit in brine drained and rinsed
• 1 cup vital wheat gluten Anthony’s Goods, 4lb — affiliate link
• 1/4 cup tapioca starch Bob’s Red Mill — affiliate link
• 1/4 cup nutritional yeast Anthony’s Goods — affiliate link
• 1 cube Edward & Sons Not Beef bouillon or 1 tsp store-bought vegetable bouillon — affiliate link
• 2 tbsp water
• 2 tbsp soy sauce
• 2 tbsp oil I used canola
• 2 tsp liquid smoke I used mesquite
• 2 tsp minced garlic or 2 cloves
• 2 tsp onion powder
• 2 tsp vegan Worcestershire sauce I used Sprouts brand
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp ground thyme
• 1 tsp salt
• 1 tsp pepper

Dry Rub

• 3 tbsp paprika
• 1 tbsp sugar
• 1 tbsp molasses
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground thyme

Equipment

• Food Processor affiliate link
• Foil
• Measuring spoons
• Measuring Cups
• Baking sheet

Method

 

Make the Brisket

1. Preheat the oven to 350°F.
2. Drain and rinse the jackfruit. Pulse it a few times in a food processor to roughly chop (or finely chop by hand with a sharp knife if you don’t have a food processor).
3. Dissolve the bouillon cube in the 2 tablespoons of water, heated briefly in the microwave.
4. Add the dissolved bouillon and all remaining brisket ingredients to the food processor with the jackfruit. Process for about a minute until a dough forms (or knead together by hand).
5. Shape the dough into a rectangle, mimicking the shape of a brisket. Tear off a piece of foil about 3 times the size of the dough.

Rub, Wrap & Bake

1. Mix the dry rub ingredients together in a small bowl.
2. Pour the dry rub into the center of the foil, then roll the “brisket” in the rub to coat it on all sides.
3. Lightly spray the brisket and foil with cooking spray, then wrap the brisket tightly in the foil, sealing well but keeping it easy to reopen.
4. Place the foil-wrapped brisket on a baking sheet and bake on the top oven rack for 30 minutes. Open the foil pouch and continue baking for another 30-40 minutes.
5. Let the brisket cool, then let it rest in the fridge overnight — it slices much more easily once fully chilled, and should be firm enough to thinly slice on a mandolin.

Notes

Adapted from 86 Eats’ Vegan Dry Rub Brisket.

Sugar-free? Omit the sugar and molasses in the dry rub, use your own blend, or use a sugar-free alternative like Splenda brown sugar.

Soy-free? Use coconut aminos in place of the soy sauce.

To reheat, slice and cook on the stovetop or grill.

Nutrition (per 1/4 recipe): 319 calories, 25g carbs, 10.5g fat, 31g protein

NF

Howdy, friends

My name is Ellese!

At But Make It Vegan, I share vegan meals and desserts that are protein-packed, macro-friendly, and simple. Think Texas copycats and timeless classics all made completely plant-based, no eggs or dairy required.

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Recipe Key

GF Gluten-Free

SF Sugar-Free

SO Soy-Free

OF Oil-Free

NF Nut-Free

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