So summer has just started and we are all thinking about those picnics and BBQs we will be attending. You now too can have a smoked Vegan BBQ’d Brisket Sandwich without the unhealthy side effects and be satisfied in your belly and in your conscience. It is so good I think it will even fool those meat eaters. I have been working on this recipe for about three weeks now and I think its ready to share with you, so here you go. Enjoy!
Wet Ingredients For Brisket
¼ cup Bragg’s Liquid Aminos
¼ cup Sweet Baby Ray’s Hickory & Brown sugar BBQ sauce
½ cup water
2 TBS Vegetable oil
½ cup of Cannellini beans rinsed
1 TBS dark brown sugar
1 TBS tomato paste
Dry Ingredients For Brisket
1 ¼ cup Wheat Gluten
1 tsp fresh ground black pepper
Brisket Dry Rub
1/8 cup Chili powder
1/8 cup granulated garlic
1/8 cup granulated onion
1/8 cup smoked paprika (regular will work if you don’t have the smoked kind)
¼ cup packed dark brown sugar
1 tsp cumin
1 tsp black pepper
Preheat oven to 325 F
Mix together all the Ingredients for the dry rub and set aside. This makes enough rub for about five briskets.
Mash the bean up with a fork in a separate bowl and add them to all the remaining wet Ingredients, whisk together well, making sure there are no large chunks of beans left.
Mix together dry Ingredients.
Combine wet and dry Ingredients together. Knead the dough for about 1 minute. I use my hands.
Shape and form the dough into the shape of a brisket with a thickness of about ¾ of an inch, it will thicken as it cooks.
Sprinkle some rub out onto a plate completely covering the bottom of the plate with the rub.
Put the brisket face down on the plate and push lightly to be sure that the rub covers the brisket.
Sprinkle the rub over the top of the brisket to cover the surface of the brisket, knock off any excess rub.
Wrap the brisket tightly in aluminum foil sealing the ends.
Place wrapped brisket on a cookie sheet and bake at 325 F for 35 minutes then turn over and bake an additional 40 minutes.
Remove from oven and unwrap from foil, put directly into a smoker and smoke with apple wood.
Smoke for a minimum of 60 minutes for light smoky flavor and 90 minutes for medium smoky flavor
Remove from the smoker re-wrap in aluminum foil and let cool slightly about 20 min, unwrap and slice thin or re-wrap in aluminum foil and refrigerate overnight then slice thin the next day.