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MVP Beef Brisket Sliders

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By Nicole Stanton • February 1st, 2026
Freshly shredded beef brisket piled high on toasted slider buns, drizzled with smoky BBQ sauce for a messy, delicious bite. Pin it
Freshly shredded beef brisket piled high on toasted slider buns, drizzled with smoky BBQ sauce for a messy, delicious bite. | tastypinboards.com

This dish features tender, slow-cooked beef brisket seasoned with a smoky spice blend and simmered until fork-tender. The brisket is shredded and combined with a tangy homemade BBQ sauce, then piled onto soft slider buns. Optional toppings include sharp cheddar cheese and crisp coleslaw for added texture and flavor. Perfect for gatherings, these sliders offer a satisfying blend of smoky, savory, and sweet notes, making them a delicious centerpiece for casual entertaining.

The smell of slow-cooked beef filling the entire house has a way of making Saturday afternoons feel endless and perfect. I started making these sliders for backyard gatherings because nothing brings people together quite like food that requires you to lean in and commit to the mess. My neighbor now texts me days in advance whenever he catches wind that brisket is happening.

Last summer I made these for my brother's birthday party and watched his father-in-law (a self-proclaimed BBQ expert) go back for slider number four without a word. That's the kind of quiet validation that keeps me coming back to this recipe. The coleslaw adds exactly the right crunch to cut through all that rich, saucy beef.

Ingredients

  • 2 lbs beef brisket: Look for a flat cut with some fat cap still intact, this keeps the meat moist during those long hours in the oven
  • Smoked paprika: This is what gives the rub that deep, smoky flavor without requiring a smoker
  • Beef broth: The liquid foundation that keeps everything from drying out and creates that incredible cooking liquid
  • Apple cider vinegar: The secret ingredient in the BBQ sauce that cuts through the sweetness and adds tang
  • Slider buns: Brioche rolls hold up beautifully against the juices and add just enough sweetness

Instructions

Prepare the brisket:
Preheat your oven to 300°F and mix all those spices together in a small bowl. Rub the mixture all over the brisket like you're trying to get it to absorb the flavor by sheer force of will.
Sear the meat:
Heat that olive oil in a Dutch oven until it's practically shimmering and sear the brisket on every single side. You want a deep brown crust everywhere, about 2-3 minutes per side.
Build the base:
Pull the meat out and throw in those onions and garlic, letting them soften for just 2 minutes. Put the brisket back in, pour in the beef broth, and prepare for the best part.
Low and slow:
Cover that pot tight and slide it into the oven for 4 hours. Flip the meat halfway through and wait for the moment when you can poke it with a fork and it gives zero resistance.
Make the sauce:
While the brisket does its thing, whisk together ketchup, vinegar, brown sugar, Worcestershire, mustard, and spices in a saucepan. Let it simmer on low for 15 minutes until it thickens enough to coat the back of a spoon.
Shred and sauce:
Let that rested brisket cool for 15 minutes, then shred it with two forks until no large chunks remain. Toss it with about half your BBQ sauce, reserving the rest for serving.
Assemble the sliders:
Toast those buns if you're feeling fancy, pile on the saucy beef, add cheese if you're living your best life, and crown with coleslaw. Drizzle with extra sauce and accept that napkins are mandatory.
MVP Beef Brisket Sliders with BBQ Sauce served warm on a platter, garnished with pickles and a side of creamy coleslaw. Pin it
MVP Beef Brisket Sliders with BBQ Sauce served warm on a platter, garnished with pickles and a side of creamy coleslaw. | tastypinboards.com

My daughter now requests these for every family celebration instead of cake. Watching friends huddled over plates with sauce on their chins, sleeves, and somehow their elbows, is exactly what cooking is supposed to feel like.

Making Ahead

The brisket actually gets better after a night in the refrigerator, letting those flavors deepen and redistribute. I often cook the meat the day before and simply reheat it gently in the sauce before serving. The sauce can be made up to a week ahead and stored in the fridge.

Serving Suggestions

These sliders disappear fastest when served alongside potato salad, corn on the cob, or simple pickles. A cold beer or crisp cider cuts through the richness beautifully. For game day, double the recipe without doubling the effort.

Leftover Magic

Any leftover shredded beef makes incredible tacos, quesadillas, or even a topping for loaded baked potatoes. The BBQ sauce freezes beautifully for months. Never let a single scrap go to waste.

  • Wrap leftover sliders individually in foil and reheat at 350°F for 10 minutes
  • Store extra meat and sauce separately for the best texture later
  • The coleslaw needs to stay separate until serving time or everything gets soggy
Golden slider buns stuffed with tender slow-cooked brisket and melted cheddar, ready for game day gatherings. Pin it
Golden slider buns stuffed with tender slow-cooked brisket and melted cheddar, ready for game day gatherings. | tastypinboards.com

There's something about the combination of tender beef, tangy sauce, and that slight crunch from coleslaw that just works. Hope these become part of your own story.

Recipe FAQs

Beef brisket is ideal due to its rich marbling and flavor that becomes tender when slow-cooked.

Cooking the brisket for about 4 hours at low heat ensures it becomes fork-tender and easy to shred.

Yes, the tangy sauce can be made ahead and stored refrigerated for several days to enhance its flavors.

Sharp cheddar cheese, coleslaw, and pickles add texture and balance the rich brisket.

Brushing buns with melted butter and toasting them lightly on a baking sheet or skillet enhances their aroma and crunch.

Simply omit the cheese and butter; the brisket and BBQ sauce remain flavorful without dairy.

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Freshly shredded beef brisket piled high on toasted slider buns, drizzled with smoky BBQ sauce for a messy, delicious bite.
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MVP Beef Brisket Sliders

Tender beef brisket piled on soft sliders with tangy BBQ sauce, ideal for game day or parties.

Prep 25m
Cook 270m
Total 295m
Servings 12
Difficulty Medium

Ingredients

For the Brisket

  • 2 lbs beef brisket, trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1 large onion, thinly sliced
  • 4 cloves garlic, smashed

For the BBQ Sauce

  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper to taste

For the Sliders

  • 12 slider buns or mini brioche rolls
  • 1 cup prepared coleslaw mix
  • 6 slices cheddar cheese, each cut in half
  • 2 tbsp unsalted butter, melted

Instructions

1
Prepare the Oven and Rub: Preheat oven to 300°F. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Mix thoroughly to create a uniform dry rub.
2
Season and Sear the Brisket: Rub the spice mixture evenly over all surfaces of the trimmed beef brisket, pressing gently to adhere. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until deeply browned, approximately 2-3 minutes per side.
3
Build the Cooking Base: Transfer the seared brisket to a plate temporarily. Add sliced onions and smashed garlic to the rendered fat in the pot; sauté for 2 minutes until fragrant and slightly softened. Return the brisket to the pot and pour in the beef broth.
4
Slow Cook the Brisket: Cover the pot tightly with a heavy lid. Transfer to the preheated oven and cook for 4 hours, turning the brisket halfway through the cooking time. The meat is done when it yields easily to a fork and can be pulled apart.
5
Prepare the BBQ Sauce: While the brisket cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper in a medium saucepan. Simmer over low heat for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
6
Rest and Shred the Meat: Remove the brisket from the oven and let it rest for 15 minutes. Using two forks, shred the meat, discarding any large pockets of excess fat. Toss the shredded brisket with half of the prepared BBQ sauce until evenly coated.
7
Prepare the Slider Buns: Brush the cut sides of the slider buns with melted butter. Arrange on a baking sheet and toast lightly under the broiler or in the oven until golden brown, about 2-3 minutes. Watch closely to prevent burning.
8
Assemble the Sliders: Place a generous portion of sauced brisket on the bottom half of each bun. Top with a halved slice of cheddar cheese followed by a spoonful of coleslaw. Drizzle with additional BBQ sauce as desired. Cover with the bun tops and serve immediately while warm.
Additional Information

Equipment Needed

  • Dutch oven or large oven-safe pot with tight-fitting lid
  • Sharp knife and cutting board
  • Medium mixing bowls
  • Medium saucepan
  • Large forks for shredding meat
  • Baking sheet
  • Pastry brush

Nutrition (Per Serving)

Calories 320
Protein 19g
Carbs 28g
Fat 14g

Allergy Information

  • Contains gluten in slider buns. Contains mustard in BBQ sauce. Contains dairy in cheddar cheese and butter. For gluten-free preparation, use certified gluten-free buns. For dairy-free preparation, omit cheese and butter or use plant-based alternatives. Always verify ingredient labels for hidden allergens.
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Nicole Stanton

Sharing simple, flavorful recipes and kitchen tips for busy home cooks and food lovers.