Vegan Smoked Seitan Brisket Sliders

It has been a cold week here. Really bitter cold for the south lows in the teens and highs in the 30s all week. After a while of being cooped up inside we started feeling a little stir crazy and wanted to do something anything outside so Saturday when it was a little warmer (mid 40s) we decided it was a perfect day to fire up the smoker out back.
 To make the Seitan Brisket you need:


To make the broth:


Combine all the seitan ingredients and mix the dough by hand to form into a log shape. Then wrap in aluminum foil and poke a few small holes into the foil packet. In a stock pot combine ingredients for the broth and then add the foil seitan packet to broth. Bring to a boil then reduce heat to a low simmer for one hour. Remove packet from broth let it cool and then remove from foil. Place the seitan roast in a large ziplock bag and refrigerate overnight.

To make the dry rub:
The next day when you are ready to smoke your seitan brisket mix together the spices for the dry rub and add to the ziplock back with your seitan. Massage the spices into the roast to completely coat the seitan.  Meanwhile fire up that smoker bring to ideal heat add your seitan and smoke the brisket for three hours.
Use a serrated bread knife to slice slabs of seitan brisket. Serve as is or turn into bbq sliders. To make the brisket sliders we added bbq sauce and pickles. 
If you like seitan sliders you might also want to check out our:
Vegan Sliders
Vegan Nashville Hot Chicken Sliders

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