Slow Cooked Beef Brisket Sliders (Printable Version)
Smoky slow-cooked beef brisket with crisp coleslaw on soft slider buns, perfect for gatherings or casual meals.
# What You Need:
→ For the Beef Brisket
01 - 2.5 lbs beef brisket, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tbsp brown sugar
09 - 1 cup beef broth
10 - 2 tbsp Worcestershire sauce
11 - 2 tbsp apple cider vinegar
12 - 1 tbsp Dijon mustard
→ For the Coleslaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 medium carrot, grated
16 - 2 tbsp chopped fresh parsley
17 - 1/3 cup mayonnaise
18 - 1 tbsp apple cider vinegar
19 - 1 tbsp Dijon mustard
20 - 1 tsp sugar
21 - Salt and pepper, to taste
→ For Assembling
22 - 8 slider buns, split
23 - 2 tbsp unsalted butter, melted (optional, for toasting buns)
24 - Pickle slices (optional)
# How to Make It:
01 - Combine salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar in a small bowl. Rub the spice mixture evenly over the entire surface of the trimmed brisket.
02 - Whisk together beef broth, Worcestershire sauce, apple cider vinegar, and Dijon mustard in a separate bowl. Pour the mixture over the seasoned brisket in the slow cooker.
03 - Cover the slow cooker and cook on low setting for 8 hours until the meat is fork-tender and easily shreds apart.
04 - Transfer the cooked brisket to a cutting board. Use two forks to shred the meat, removing any excess fat. Skim the fat from the cooking juices, then return the shredded meat to the juices to maintain moisture.
05 - Toss green cabbage, red cabbage, carrot, and parsley in a large bowl. Whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a separate bowl. Pour the dressing over the vegetables and mix thoroughly. Refrigerate until serving.
06 - Brush the cut sides of slider buns with melted butter and toast lightly in a skillet or oven until golden brown, if desired.
07 - Mound shredded brisket onto the bottom halves of the buns. Top generously with coleslaw and add pickle slices if using. Place the top buns and serve immediately.
# Expert Advice:
01 -
- The meat literally falls apart with just a fork, no knife needed
- That cool crunch of coleslaw cuts right through the rich beef in the best way
- Everything happens in the slow cooker so your oven stays free
02 -
- Resist the urge to lift the lid during cooking—every time you do, you add another 20 minutes to the cook time
- Letting the meat rest for even 5 minutes before shredding makes it noticeably more tender
- The coleslaw actually gets better after sitting for an hour, so make it first
03 -
- Trim the fat cap down to about 1/4 inch so it renders properly without leaving greasy bites
- If your brisket is done early, just keep it on warm setting—it only gets more tender