Beef Brisket Sliders BBQ (Printable Version)

Slow-cooked beef brisket on soft buns with tangy BBQ sauce and optional coleslaw and pickles for flavor.

# What You Need:

→ For the Brisket

01 - 3.3 lbs beef brisket, trimmed
02 - 1 tbsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tbsp brown sugar
08 - 1 tbsp vegetable oil
09 - 1 cup beef broth
10 - 1 large onion, sliced
11 - 3 cloves garlic, minced

→ For the BBQ Sauce

12 - 1 cup ketchup
13 - 1/4 cup apple cider vinegar
14 - 1/4 cup brown sugar
15 - 2 tbsp Worcestershire sauce
16 - 1 tbsp Dijon mustard
17 - 1 tsp smoked paprika
18 - 1/2 tsp chili powder
19 - 1/2 tsp salt
20 - 1/2 tsp black pepper

→ For Assembly

21 - 12 slider buns
22 - 1 cup coleslaw (optional)
23 - Sliced pickles (optional)

# How to Make It:

01 - Preheat oven to 300°F.
02 - In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Rub mixture all over the brisket.
03 - Heat oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until browned, about 2-3 minutes per side.
04 - Remove brisket. Add onions and garlic to the pot and sauté for 2 minutes. Return brisket, add beef broth, cover tightly, and transfer to the oven.
05 - Cook for 4-4.5 hours, or until brisket is fork-tender.
06 - While brisket cooks, combine all sauce ingredients in a saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
07 - Remove brisket from oven and let rest for 15 minutes. Shred brisket using two forks, discarding excess fat. Mix some BBQ sauce into the meat.
08 - Toast slider buns if desired. Pile shredded brisket onto buns. Top with more BBQ sauce, coleslaw, and pickles as desired.
09 - Serve warm.

# Expert Advice:

01 -
  • The meat becomes impossibly tender after hours of slow cooking, practically falling apart when you look at it
  • That homemade BBQ sauce hits the perfect balance between sweet, tangy, and smoky
  • Everything comes together on one bun so people can customize exactly what they want
02 -
  • Pat the brisket completely dry before applying the rub or the spices will not adhere properly and you will miss out on that flavorful crust
  • The liquid in the pot should never reach a rolling boil, just a gentle simmer, or the meat might become tough instead of tender
  • Letting the meat rest before shredding is crucial because those juices need time to redistribute or they will all run out onto your cutting board
03 -
  • If the liquid reduces too much during cooking, add more beef broth or water to keep the brisket partially submerged
  • Use the fattier point cut of the brisket for the most tender and flavorful results

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