Dry Rubbed Brisket

Ingredientes

For the Brisket:

1 can jackfruit in brine, drained and rinsed

1 cup vital wheat gluten

1/4 cup tapioca starch

1/4 cup nutritional yeast

1 teaspoon vegetable Better Than Bouillon

2 tablespoons water

2 tablespoons soy sauce or coconut aminos

2 tablespoons oil (grape seed recommended)

2 teaspoons liquid smoke

2 teaspoons minced garlic

2 teaspoons onion powder

2 teaspoons vegan Worcestershire sauce

2 teaspoons cumin

2 teaspoons smoked paprika

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon pepper

Dry Rub:

3 tablespoons smoked paprika

2 tablespoons brown sugar

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon thyme

Instrucciones

Preheat oven to 350°F (175°C).

Prepare the jackfruit:

Drain, rinse, and chop the jackfruit by pulsing it a few times in a food processor.

Make the dough:

Add the remaining brisket ingredients to the food processor.

Mix for about a minute until a dough forms.

Shape the brisket:

Form the dough into an oval shape, mimicking a brisket.

Tear off a piece of foil about three times the size of the dough.

Prepare the dry rub:

Mix all dry rub ingredients in a bowl.

Pour the dry rub onto the center of the foil.

Roll the brisket in the rub, coating all sides.

Wrap and bake:

Spray the brisket and foil with cooking spray.

Wrap the brisket in the foil, sealing it well but keeping it easy to open.

Place the foil-wrapped brisket in a 9x13 pan and bake on the top rack.

Bake sealed for 30 minutes.

After 30 minutes, open the foil and continue baking for another 30–40 minutes.

Cool and serve:

Allow the brisket to cool and rest in the fridge overnight for best texture.

Once cooled, it should slice easily—even thinly on a mandoline.

Reheating options:

BBQ method: Baste with BBQ sauce and grill to reheat.

Grill method: Place on foil to prevent mess, close the lid, and heat through.

Sandwiches: Slice and serve as desired.