Smoked Seitan BBQ Brisket
Homemade seitan is rubbed with a classic BBQ rub and hot-smoked Texas brisket style. The long, gentle smoking time develops a dark, aromatic bark and a juicy, meat-like texture. Hickory and mesquite wood create an authentic, robust BBQ smoke flavor.
Ingredients(for 1 kg)
Instructions
Prepare & Apply Rub
15 min + 1-12 hrs restingThoroughly mix all rub ingredients. Lightly coat the seitan with vegetable oil, then evenly and generously cover with the BBQ rub. Rest in the refrigerator for at least 1 hour.
Set Up Smoker
30 minSet smoker to 110-120 °C and load with hickory and mesquite chips for steady smoke. Remove seitan from refrigerator and allow to acclimatize at room temperature for 20-30 minutes.
Smoking Phase
4-5 hrsSmoke seitan on the grate at 110-120 °C. Monitor internal temperature regularly. Once 70 °C internal temperature is reached, optionally wrap in parchment paper ('Texas Crutch'). Continue smoking until internal temperature reaches 82-88 °C.
Resting
20-30 minRemove finished seitan from the smoker, wrap in aluminum foil and rest for 20-30 minutes. This allows juices to redistribute evenly and the texture becomes even juicier. Only then slice and serve.
Pro Tip
Wrap the seitan in parchment paper or aluminum foil once the internal temperature reaches 70 °C ('Texas Crutch'). This prevents excessive drying and speeds up reaching the target temperature.
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