Smoked Pulled-Style Seitan
Seitan is rubbed with an aromatic spice blend and slowly smoked at low temperature for hours until it can be pulled apart like classic pulled pork. The combination of hickory and oak wood provides a deep, robust smoky flavor. The result is a juicy, fibrous smoked dish perfect for sandwiches and bowls.
Ingredients(for 1 kg)
Instructions
Preparing and applying the rub
15 minutes + 1 hour resting timeThoroughly mix all rub ingredients. Lightly rub the seitan with olive oil, then apply the rub evenly on all sides. Let rest covered in the refrigerator for at least 1 hour.
Pre-baking
30 minutesWrap the seitan tightly in aluminum foil and bake in a preheated oven at 200 °C for 30 minutes to give it a more robust structure that can withstand the long smoking process.
Slow smoking
5-7 hoursRegulate the smoker with hickory and oak wood to 105-115 °C. Place the seitan unwrapped on the grate and smoke patiently until a core temperature of 80-85 °C is reached and the surface has formed a dark crust.
Resting and pulling
30 minutesWrap the seitan in damp butcher paper and let it rest at 90 °C in the smoker or oven for 30 minutes. Then pull apart into fibrous pieces using two forks and mix with BBQ sauce as desired.
Serving
5 minutesArrange the pulled seitan on burger buns or in bowls with coleslaw, pickles, and BBQ sauce and serve immediately.
Pro Tip
After smoking, wrap the seitan in damp butcher paper and let it rest in the smoker at 90 °C for another 30 minutes – this makes it even juicier and easier to pull apart.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.