Drain and rinse the canned jackfruit. Using your hands or two forks, shred the chunks into bite-sized, stringy pieces, removing any hard core pieces. Aim for about 2 cups shredded.

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté 6–8 minutes until softened and starting to caramelize.

Add minced garlic and cook 30–45 seconds until fragrant. Add shredded jackfruit, 1 cup water, 1 tsp salt, 1 tsp black pepper and 1 tbs lime juice. Stir to combine.

Bring mixture to a simmer, cover, and cook 12–15 minutes, stirring occasionally, until jackfruit is tender and most liquid is absorbed. Use a fork to press and pull fibers to increase shredding.

Apply Dry Rub

While jackfruit simmers, mix all dry rub ingredients (smoked paprika, cumin, brown sugar, onion powder, garlic powder, coriander, and red pepper flakes) in a small bowl.

After simmering, transfer the jackfruit to a rimmed sheet pan or shallow tray. Sprinkle the dry rub evenly over the warm jackfruit and toss to coat thoroughly, breaking up any large pieces so the seasoning reaches fibers.

Smoking

Prepare your smoker or grill for indirect smoking at a steady 225°F (about 107°C). If using a charcoal grill, bank coals to one side and place a drip pan on the other. Add soaked wood chips to produce smoke.

Place the seasoned jackfruit in a shallow, heatproof pan or on a perforated tray so smoke can circulate. If you have a water pan, fill it to help keep the jackfruit moist.

Smoke the jackfruit for 45–60 minutes, checking every 15 minutes. Every 15 minutes, baste or mop with a mixture of 1/2 cup vegetable broth, 2 tbs apple cider vinegar, and 1/2 tsp liquid smoke (if using) to keep it moist and build flavor.

In the last 10 minutes of smoking, brush the jackfruit with 1/2 cup vegan barbecue sauce and return to the smoker just to set the sauce (do not burn). Remove when sauce is tacky and jackfruit has a light smoky crust.

Finish & Serve

Transfer smoked jackfruit to a bowl and taste; adjust seasoning with additional salt, pepper, or lime juice if needed. If you prefer saucier filling, toss with additional 1/4–1/2 cup barbecue sauce.

Serve the smoked jackfruit on buns or rolls, topped with chopped cilantro and pickled red onion if desired. Keeps well refrigerated in an airtight container for up to 4 days; reheat gently in a skillet or oven, adding a splash of broth if dry.