Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice two 8-ounce blocks of tempeh into 1/2-inch thick slices, then gently steam the slices in a steamer basket over 1 cup of boiling water for 10 minutes to remove bitterness.

2. 2

   In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon light brown sugar, 1/2 teaspoon cayenne pepper, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper to create the dry rub.

3. 3

   Lightly coat the steamed tempeh slices with 2 tablespoons of olive oil, then generously rub the tempeh slices with the prepared dry rub, ensuring full coverage, and preheat your smoker to 225°F (107°C) with 1 cup of applewood or hickory wood chips.

4. 4

   Place the seasoned tempeh directly on the smoker grates and smoke for 1.5 to 2 hours, or until the tempeh has absorbed a rich smoky flavor and has a slightly firm texture.

5. 5

   Carefully remove the smoked tempeh from the smoker, shred it with two forks to mimic pulled meat texture, and then toss the shredded tempeh with 1.5 cups of American BBQ sauce and 1/4 cup of apple cider vinegar in a large bowl.

6. 6

   Gently heat the sauced tempeh mixture over low heat on a stovetop or in the smoker for 10-15 minutes, allowing the flavors to meld, ensuring the tempeh is warm throughout.

7. 7

   Serve the warm smoked tempeh BBQ mixture generously piled onto four brioche buns.