Brisket Sliders
intro
Tender, smoky slow-smoked brisket piled on soft toasted brioche buns with tangy coleslaw, a classic crowd-pleasing handheld BBQ bite.
Ingredients
Steps
Prepare the Brisket and Smoker
Preheat your smoker to 110°C (225°F). Pat the 1.2kg trimmed brisket completely dry with paper towels to help the rub adhere. In a small bowl, mix 2 tablespoons kosher salt, 1.5 tablespoons smoked paprika, 2 tablespoons light brown sugar, 1 tablespoon garlic powder, and 1 tablespoon freshly ground black pepper. Rub the entire surface of the brisket evenly with the spice mix, pressing gently to create a uniform coating.
Begin Smoking the Brisket
Once the smoker reaches temperature, place the seasoned brisket fat-side up on the middle smoker grate. Drain the 200g pre-soaked hickory wood chips and add them to the smoker’s wood tray. Close the smoker lid and cook for 5 hours at a steady 110°C (225°F), until the brisket’s internal temperature hits 75°C (165°F) when probed with an instant-read meat thermometer.
Wrap the Brisket in Foil
Carefully remove the brisket from the smoker and wrap it tightly in two layers of heavy-duty aluminum foil to trap moisture. Return the wrapped brisket to the smoker and continue cooking at 110°C (225°F) for 1 more hour, until the internal temperature reaches 93°C (200°F) and a probe slides into the meat with no resistance (like soft butter). Remove from heat and let the brisket rest, still wrapped, for 30 minutes before slicing it thinly against the grain.
Make the Coleslaw
While the brisket rests, prepare the coleslaw: in a medium mixing bowl, toss 150g shredded green cabbage, 50g shredded carrot, 60g mayonnaise, and 2 tablespoons apple cider vinegar until all vegetables are evenly coated. Season with a pinch of extra salt and pepper, then chill in the refrigerator for 15 minutes to let flavors meld.
Toast the Slider Buns
Melt 30g unsalted butter in a large cast-iron skillet over medium heat (175°C/350°F). Place the cut sides of the 12 mini brioche slider buns face-down in the melted butter, and toast for 1–2 minutes until the cut surfaces are golden brown and slightly crisp at the edges. Transfer the toasted buns to a large serving platter, cut-side up.
Assemble the Sliders
Assemble the sliders: spread 1 teaspoon of BBQ sauce on the cut side of each bottom bun, top with 40g of thinly sliced smoked brisket, 1 heaped tablespoon of chilled coleslaw, and 1 dill pickle slice. Place the top bun on each stack, secure with a small decorative toothpick if needed, and serve immediately with remaining BBQ sauce on the side.
Tips
2.If you do not have a smoker, you can replicate this recipe in a 110°C (225°F) home oven: add 1 teaspoon of liquid smoke to the dry rub, and follow the same wrapping and timing steps for comparable flavor.
3.Do not skip the 30-minute rest period for the cooked brisket: this allows muscle fibers to reabsorb juices, preventing soggy buns and dry, flavorless meat.
OMG y’all, I made these sliders for our annual block party potluck last weekend and people were lined up at my smoker before I even finished pulling the brisket! The bark came out perfectly crispy, the meat was so juicy it dripped down my wrist when I took the first bite, and serving them on those soft Hawaiian rolls with the tangy slaw? Total game changer. My two kids begged me to make a second batch before the week was out. I did add a tiny extra pinch of cayenne to the rub for a little heat, would 10/10 recommend.
These were SO good! I made a big batch of this brisket on Sunday for meal prep and turned half into these sliders for weeknight dinners and froze the rest for chili later. The only reason I’m knocking off a star is my brisket took almost an hour longer than the recipe said to hit that perfect pull-apart texture, so I was running late to my sister’s dinner that night. Flavor was 10/10 though, my whole family devoured the sliders before I even got a photo for my Instagram!
Just pulled these off the smoker 10 minutes ago and holy cow. First time I’ve ever made brisket that didn’t turn into a dry, chewy mess. The rub ratio is perfect, not too salty, not too sweet, and the little slider size makes them perfect for game night this weekend. Already texted the recipe to three of my buddies who are coming over to watch the game Sunday.
I was nervous to tackle smoked brisket because I’ve only ever used my little tabletop electric smoker, but this recipe was so easy to follow even for someone who’s never done a long smoke before! I made these sliders for my husband’s birthday cookout and he said it tasted exactly like the brisket we had on our trip to Austin last year. The pickled red onion topping is non-negotiable, don’t skip it y’all!
Really solid sliders! I don’t have a full smoker so I used my charcoal grill with a smoke box, and it turned out way better than I expected. My only gripe is I wish the recipe had a note about what BBQ sauce pairs best – I used a sweet Kansas City style sauce and it fought a little with the savory rub, but otherwise the brisket was tender as can be. My roommate ate 4 sliders in one sitting so that’s a win in my book.
Just finished my first test run of these before my Memorial Day cookout and WOW. The brisket rendered down so perfectly, the slaw added that perfect crunch, and even my super picky teen said these are “actually not mid” which is the highest compliment he gives food these days. 10/10 will be making these for every cookout all summer long.
I’ve been smoking brisket for over 40 years and I was skeptical a slider recipe could live up to my standards, but this one knocked it out of the park. The rub balance is spot on, the cook temp guidance is exactly what I tell new BBQ folks, and serving them as sliders is such a fun way to feed a crowd without anyone leaving stuffed. Already saved this to send to my grandson who’s just learning to use his first smoker.