Slow Cooked Beef Brisket Sliders

The smell of brisket slow-cooking all day has this way of making everyone in the house drift toward the kitchen, asking whats for dinner hours before its ready. I first made these sliders for a Super Bowl party years ago, and honestly, the brisket almost didnt make it into the buns because we kept sneaking tastes straight from the slow cooker.

Last summer my neighbor smelled these cooking through an open window and showed up with a six-pack, just hoping to be invited to stay for dinner. We ended up eating on the back porch as the sun went down, and somehow eight sliders disappeared between four people in about fifteen minutes.

Ingredients

• Beef brisket: The flat cut works best here since it slices and shreds more evenly than the point
• Smoked paprika: This is what gives you that smoky flavor without actually smoking the meat
• Brown sugar: Just enough to help the rub caramelize and balance the savory spices
• Beef broth: Low-sodium is best so you can control the salt level yourself
• Apple cider vinegar: Breaks down the tough connective tissue while adding subtle tang
• Green and red cabbage: The mix makes your coleslaw look as good as it tastes
• Slider buns: Brioche or potato buns hold up beautifully against the juicy meat

Instructions

Rub the brisket:

Mix together the salt, pepper, smoked paprika, garlic powder, onion powder, thyme and brown sugar in a small bowl until combined. Pat the brisket dry with paper towels, then massage the spice mixture thoroughly into every surface of the meat.

Set up the slow cooker:

Place the seasoned brisket fat-side up in your slow cooker. Whisk together the beef broth, Worcestershire sauce, apple cider vinegar and Dijon mustard in a bowl, then pour this liquid mixture over the brisket.

Let it cook low and slow:

Cover the slow cooker and cook on low heat for 8 hours. The meat is done when it shreds apart effortlessly with almost no pressure from your forks.

Shred and coat the meat:

Carefully transfer the brisket to a cutting board and let it rest for a few minutes. Use two forks to pull the meat apart into shreds, discarding any large pieces of fat you find. Skim the excess fat off the cooking juices, then return the shredded meat to the slow cooker and toss it in those flavorful juices.

Make the coleslaw:

Toss the green cabbage, red cabbage, grated carrot and fresh parsley together in a large bowl. Whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and pepper in a separate bowl until smooth. Pour this dressing over the vegetables and mix until everything is evenly coated.

Toast the buns:

Brush the cut sides of the slider buns with melted butter and toast them in a skillet over medium heat until golden brown. This step is worth the extra few minutes for that restaurant-style texture.

Assemble the sliders:

Pile a generous amount of shredded brisket onto the bottom half of each bun, letting some of those juices soak right into the bread. Top with a heap of coleslaw and add pickle slices if you like that extra brine kick. Crown with the top bun and serve immediately while everythings still warm.

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These sliders have become my go-to for feeding a crowd because they disappear so fast and nobody leaves hungry. Theres something perfect about that combination of hot, smoky beef and cool, creamy slaw between two soft buns.

Getting Ahead

You can rub the brisket with the spices the night before and keep it wrapped in the refrigerator. This gives the flavors time to penetrate deeper into the meat. The coleslaw can also be made a day ahead and it actually benefits from that extra time for the flavors to meld together.

Serving Suggestions

Serve these alongside some crispy potato wedges or a simple green salad to round out the meal. A cold beer or sparkling cider cuts through the richness beautifully. Set out extra coleslaw and pickles on the side because people will want more.

Make It Your Own

Swap in sharp cheddar or pepper jack cheese if you want something melty on top. Try adding a splash of your favorite barbecue sauce to the shredded beef for a sweeter, smokier profile. For a lighter version, Greek yogurt works surprisingly well in place of mayonnaise in the coleslaw.

• Texas-style add pickled jalapeños on top
• Carolina-style skip the coleslaw and use a vinegar-based sauce instead
• Kid-friendly skip the mustard in the rub and use extra brown sugar

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Hope these sliders become a regular at your table too. Theres nothing quite like watching people bite into one and immediately reach for another.

Common Questions

→ How do you ensure the beef brisket stays tender during cooking?

Cooking the brisket low and slow for about 8 hours allows the connective tissues to break down, resulting in tender, juicy meat that shreds easily.

→ Can I prepare the coleslaw ahead of time?

Yes, the coleslaw can be made up to 4 hours in advance to let the flavors meld, keeping it chilled until serving.

→ What spices complement the brisket’s smoky flavor?

A blend of smoked paprika, garlic powder, onion powder, thyme, and brown sugar enhances the smoky, savory profile of the brisket.

→ Is it necessary to toast the slider buns?

Toasting the buns with melted butter adds a slight crispness and richness that pairs nicely with the moist brisket and fresh coleslaw.

→ Are there any suggested beverage pairings?

This dish pairs well with pale ales or fruity red wines, which complement the smoky meat and tangy coleslaw flavors.