Beef Brisket Sliders BBQ (Printable Version)
Slow-cooked beef brisket piled on soft buns with tangy BBQ sauce and crisp slaw for a perfect savory bite.
# What You Need:
→ For the Brisket
01 - 3.3 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 2 tsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup beef broth
09 - 1 large onion, sliced
10 - 3 cloves garlic, smashed
→ For the BBQ Sauce
11 - 1 cup ketchup
12 - 1/4 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp Dijon mustard
16 - 1 tsp smoked paprika
17 - 1/2 tsp chili powder
18 - Salt and pepper, to taste
→ For the Slaw
19 - 2 cups shredded green cabbage
20 - 1 cup shredded red cabbage
21 - 1 large carrot, grated
22 - 2 tbsp mayonnaise
23 - 1 tbsp apple cider vinegar
24 - 1 tsp Dijon mustard
25 - 1 tsp honey
26 - Salt and pepper, to taste
→ For Assembly
27 - 12 slider buns
28 - 2 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 300°F.
02 - Pat brisket dry and rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - In a large oven-safe pot, heat olive oil over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
04 - Remove brisket. Add sliced onion and smashed garlic to the pot; cook for 2 minutes. Return brisket to the pot, add beef broth, cover tightly with lid or foil.
05 - Transfer to oven and cook for 4–4.5 hours, until the brisket is fork-tender.
06 - In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and chili powder. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper. Set aside.
07 - Combine green and red cabbage and carrot in a large bowl. In a small bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss with vegetables to coat. Chill until ready to use.
08 - Remove brisket from oven and let rest for 20 minutes. Shred meat using two forks, discarding excess fat. Mix with half the BBQ sauce (reserve remaining sauce for serving).
09 - Brush slider buns with melted butter and toast lightly in oven or skillet.
10 - Pile brisket onto bottom buns, drizzle with extra BBQ sauce, top with slaw, and place bun tops. Serve immediately.
# Expert Advice:
01 -
- These sliders disappear faster than you can plate them, so maybe double the recipe
- The make-ahead magic means you spend party time with guests, not stuck at the stove
02 -
- Letting the brisket rest before shredding keeps all those juices inside instead of all over your cutting board
- The slaw needs that chilling time or it turns watery and sad, so plan ahead
03 -
- Trim some but not all the fat cap — it keeps the meat moist during those long hours
- Warm the BBQ sauce slightly before drizzling so it soaks into every nook and cranny