Beef Brisket Sliders BBQ

The smell of slow-roasted beef filling the entire house has this way of making people gather in the kitchen, asking when dinner is ready. My uncle used to make these sliders for every Super Bowl party, and the anticipation alone was half the fun. Something about that combination of tender meat, sweet tangy sauce, and crisp slaw just works.

Last summer I made these for a backyard barbecue and watched my neighbor who claims to hate coleslaw go back for thirds. The crunch against the falling-apart tender beef is what gets people every single time.

Ingredients

• 1.5 kg beef brisket: This cut transforms beautifully over hours, developing that melt-in-your-mouth texture that makes people pause mid-bite
• Smoked paprika and garlic powder: These create this aromatic crust that locks in juices while lending that background smokiness
• Beef broth: Keep it low-sodium so you control the seasoning, and enough to create those pan drippings worth saving
• Ketchup and apple cider vinegar: The sweet acidic balance here cuts through the rich meat perfectly
• Green and red cabbage: Using both gives you this gorgeous purple-streaked slaw that looks as good as it tastes
• Slider buns: Soft brioche or potato buns hold up best without falling apart under all those toppings

Instructions

Get that oven going:

Preheat to 150°C (300°F) — this low slow heat is what turns tough connective tissue into butter.

Season the meat generously:

Pat the brisket completely dry, then rub it all over with salt, pepper, smoked paprika, garlic powder, and onion powder.

Sear for flavor:

Heat olive oil in a large oven-safe pot over medium-high heat and brown the brisket on all sides, about 3–4 minutes per side.

Build the cooking base:

Sauté sliced onion and smashed garlic for 2 minutes, return the brisket to the pot, and pour in the beef broth.

Let it cook slowly:

Cover tightly and transfer to the oven for 4–4.5 hours until the meat shreds easily with a fork.

Whisk up the BBQ sauce:

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and chili powder in a saucepan.

Simmer gently:

Let the sauce cook on low heat for 15 minutes, stirring occasionally, then season with salt and pepper to taste.

Make the slaw:

Toss shredded green and red cabbage with grated carrot in a large bowl.

Whisk the dressing:

Blend mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper, then coat the vegetables.

Chill until serving:

Refrigerate the slaw for at least 30 minutes to let flavors meld and crisp everything up.

Rest the brisket:

Remove from the oven and let it sit for 20 minutes before shredding with two forks.

Saucing the meat:

Mix the shredded brisket with half the BBQ sauce, saving the rest for drizzling.

Toasting adds everything:

Brush slider buns with melted butter and give them a quick toast in the oven or a hot skillet.

Assembly time:

Pile saucy brisket onto bottom buns, drizzle with extra sauce, mound with slaw, and crown with the tops.

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These sliders have become my go-to for feeding a crowd because people build their own perfect bite. Watching someone take that first messy bite and immediately reach for another is satisfaction enough.

Making Ahead

The brisket actually tastes better made a day ahead, reheated gently in its juices. The slaw dressing can be whisked together separately and tossed right before serving to keep everything crisp.

Leftover Magic

Any leftover shredded brisket works incredible in breakfast hash the next morning, or piled onto baked potatoes with extra cheese and that BBQ sauce.

Serving Suggestions

Set up a slider bar with pickled jalapeños, extra coleslaw, and bowls of that BBQ sauce on the side. People love customizing their own.

• Keep a roll of paper towels nearby because these are gloriously messy
• Small cocktail picks help hold everything together for party guests
• A light green salad with vinaigrette balances all the rich flavors perfectly

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There is something deeply satisfying about serving food that makes people pause and really enjoy that first bite. These sliders have that effect every single time.

Common Questions

→ How long should I cook the brisket for tender results?

Slow cooking the brisket at 150°C (300°F) for 4 to 4.5 hours ensures it becomes fork-tender and flavorful.

→ Can I prepare the BBQ sauce ahead of time?

Yes, the BBQ sauce can be simmered and refrigerated in advance, allowing flavors to meld before serving.

→ What is the best way to assemble the sliders?

Toast slider buns lightly with butter, then layer shredded brisket mixed with BBQ sauce, add extra sauce on top, and finish with crisp slaw.

→ How can I make the slaw crisp and fresh?

Combine shredded green and red cabbage with grated carrot, then toss with a cool, tangy dressing before chilling until serving.

→ Are there any suggested side pairings?

These sliders pair well with a hoppy IPA or a bold red wine to complement the savory and tangy flavors.