MVP Beef Brisket Sliders (Printable)
Tender beef brisket piled on soft sliders with tangy BBQ sauce, ideal for game day or parties.
# What You'll Need:
→ For the Brisket
01 - 2 lbs beef brisket, trimmed of excess fat
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tbsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp ground cumin
08 - 2 tbsp olive oil
09 - 1 cup beef broth
10 - 1 large onion, thinly sliced
11 - 4 cloves garlic, smashed
→ For the BBQ Sauce
12 - 1 cup ketchup
13 - 1/4 cup apple cider vinegar
14 - 2 tbsp brown sugar, packed
15 - 1 tbsp Worcestershire sauce
16 - 1 tbsp Dijon mustard
17 - 1 tsp smoked paprika
18 - 1/2 tsp garlic powder
19 - 1/2 tsp onion powder
20 - 1/4 tsp cayenne pepper
21 - Salt and freshly ground black pepper to taste
→ For the Sliders
22 - 12 slider buns or mini brioche rolls
23 - 1 cup prepared coleslaw mix
24 - 6 slices cheddar cheese, each cut in half
25 - 2 tbsp unsalted butter, melted
# How To Make It:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - 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.
# Expert Suggestions:
01 -
- The meat becomes impossibly tender after hours of low and slow cooking, practically falling apart at the slightest touch
- Homemade BBQ sauce is surprisingly simple and infinitely better than anything from a bottle
- Sliders mean everyone gets their own perfect portion without the pressure of a full sandwich
02 -
- Letting the brisket rest before shredding is not optional, it keeps all those juices in the meat instead of on your cutting board
- The sauce will thicken as it cools, so don't panic if it looks a bit thin in the pan
- Overnight marinating in the rub transforms good into great, but it still works perfectly if you're short on time
03 -
- Pat the brisket completely dry before applying the rub or the spices will slide right off instead of forming a crust
- If the sauce tastes too acidic, add another tablespoon of brown sugar and let it cook 5 more minutes
- Toast the buns cut-side up under the broiler for just 2 minutes to prevent them from falling apart