Gluten-Free Pulled Barbecue Brisket
A unique twist on barbecue that combines tender, smoky pulled brisket with crispy potato flatbreads instead of traditional buns. The brisket slow-cooks in a tangy barbecue sauce with smoked paprika and brown sugar, while the flatbreads are made from processed potatoes that bake into golden, crispy bases. Roasted garlic aioli adds creamy richness that balances the bold barbecue flavors. Perfect for special occasions when you want to impress with something different from standard barbecue fare. The potato flatbreads provide a gluten-free alternative that holds up beautifully to the saucy pulled meat.
Ingredients
- 6 small-medium russet or Idaho potatoes
- 3 eggs
- 1 heaping tablespoon kosher salt
- ¼ teaspoon black pepper
- ½ cup potato starch
- ½ cup oil
- 3 pounds second-cut brisketjackfruit1:1vegetarianvegan
completely different protein
- 1 large Spanish onion, sliced
- kosher salt, to taste
- pepper, to taste
- 4 cloves garlic, crushed
- ½ cup water + 3/4 teaspoon chicken soup mix or 1/2 cup chicken broth
- 1 teaspoon potato starch, for thickening
- ⅝ cup ketchup
- ½ cup kosher cider vinegar
- ¼ cup brown sugar
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 bulb garlic
- 1 tablespoon olive oil
- ¾ cup mayonnaiseGreek yogurt3/4:1dairy-free if using dairy-free yogurtadds dairy
lighter texture and tang
Full guide → - 2 tablespoons lemon juice
- ½ teaspoon pepper
- ⅓ teaspoon salt
Instructions
- 1
Preheat oven to 400°F and line baking sheet with parchment paper
- 2
Process potatoes in food processor and transfer to mixing bowl
- 3
Add eggs, potato starch, salt, and pepper to potatoes and mix well
- 4
Heat oil in small saucepan until heated through
- 5
Add hot oil to potato mixture and stir well until it sizzles
- 6
Transfer potato mixture to baking sheet and smooth into thin even layer
- 7
Bake for 40-50 minutes until golden brown and crispy
- 8
Preheat oven to 350°F for brisket
- 9
Rinse brisket and pat dry
- 10
Slice onion and arrange on bottom of roasting pan
- 11
Lay brisket on top of onions
- 12
Season brisket well with salt and pepper
- 13
Smear garlic cloves over the meat
- 14
Pour chicken broth around the roast
- 15
Combine ketchup, cider vinegar, brown sugar, smoked paprika, onion powder, sea salt, and pepper for barbecue sauce
- 16
Pour barbecue sauce over brisket
- 17
Cover well and bake for four hours until fork-tender
- 18
Use two forks to pull apart the brisket
- 19
Preheat oven to 350°F for aioli
- 20
Slice off top of garlic bulb exposing clove tips
- 21
Place garlic bulb in center of foil piece and drizzle with olive oil
- 22
Seal foil well and roast garlic for 30-35 minutes
- 23
Remove from oven and cool
- 24
Pop out cooled garlic cloves into small bowl
- 25
Add mayonnaise, lemon juice, pepper, and salt to garlic
- 26
Mix aioli ingredients with immersion blender
- 27
Turn potato flatbread out onto parchment paper
- 28
Peel parchment off bottom and flip back into baking sheet right side up
- 29
Slice flatbread in half lengthwise then into six pieces widthwise
- 30
Smear entire flatbread with roasted garlic aioli
- 31
Top with pulled brisket
- 32
Pour remaining brisket liquid into small saucepan
- 33
Add potato starch to cold liquid
- 34
Slowly bring to boil and simmer until thickened
- 35
Drizzle thickened sauce over each flatbread before serving
Tips
Make the flatbreads ahead and reheat them in a low oven before assembly to save time on serving day
Reserve some of the cooking liquid from the brisket to make a gravy-like sauce that adds extra flavor when drizzled over the assembled flatbreads
Let the brisket rest for 10-15 minutes after cooking before pulling to make the shredding process easier and neater
Good to Know
refrigerate assembled flatbreads up to 2 days, reheat in low oven
brisket can be cooked 2 days ahead, flatbreads 1 day ahead
serve immediately while flatbreads are crispy and brisket is warm
Common Mistakes
don't skip patting brisket dry to avoid excess moisture
ensure oil is hot before adding to potatoes to create proper texture
don't overcook garlic or it will become bitter
Substitutions
Dairy-Free Swaps
lighter texture and tang
Full guide →Vegan Options
completely different protein
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a food processor?
You can grate the potatoes finely by hand, but the texture won't be as smooth and even as with a food processor. The flatbreads may be slightly more rustic but will still work.
What if my flatbread breaks when flipping?
If it cracks, piece it back together on the serving plate. The aioli and brisket will help hold everything together, and rustic presentation adds character.
How long will leftover brisket keep?
Properly stored in the refrigerator, the pulled brisket will keep for 3-4 days. Reheat gently with a splash of broth to prevent drying out.