Preheat the oven to 350°F.

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).

Dissolve the bouillon cube in the 2 tablespoons of water, heated briefly in the microwave.

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).

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.

Mix the dry rub ingredients together in a small bowl.

Pour the dry rub into the center of the foil, then roll the "brisket" in the rub to coat it on all sides.

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.

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.

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.