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Perfect Smoked Brisket Sliders with Tangy BBQ Slaw

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These smoked brisket sliders feature tender, smoky beef piled onto soft toasted buns with a crunchy, tangy slaw that cuts through the richness. Perfect for feeding a crowd, they’re make-ahead friendly and disappear fast at any gathering.

Ingredients

  • Beef brisket, 4-5 pounds (whole packer with fat cap, Choice or Prime grade)
  • Yellow mustard, 2 tablespoons
  • Coarse kosher salt, 2 tablespoons
  • Coarse black pepper, 2 tablespoons (freshly ground)
  • Garlic powder, 1 tablespoon
  • Onion powder, 1 tablespoon
  • Smoked paprika, 1 tablespoon
  • Brown sugar, 1 tablespoon
  • Cayenne pepper, 1 teaspoon (optional)
  • Green cabbage, 1 small head (about 4 cups shredded)
  • Carrots, 2 medium (shredded)
  • Apple cider vinegar, 1/3 cup
  • Honey, 2 tablespoons
  • Olive oil, 1/4 cup
  • Dijon mustard, 1 tablespoon
  • Celery seeds, 1 teaspoon
  • Salt and pepper (to taste)
  • Slider buns, 12-16 (brioche or Hawaiian rolls)
  • Butter, 2 tablespoons (for toasting buns)
  • BBQ sauce, 1/2 cup (sweet and smoky style)
  • Pickle slices (optional, for serving)

Instructions

  1. Prep the brisket the night before: Trim fat to 1/4 inch, pat dry, coat with yellow mustard. Mix rub (salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne) and apply generously. Wrap in plastic wrap and refrigerate overnight.
  2. Fire up the smoker to 225°F about an hour before cooking. Use hickory or oak wood. Take brisket out of fridge to lose chill.
  3. Place brisket on smoker fat side up. Smoke for 6-8 hours until internal temperature reaches 165-170°F (the stall). Do not open lid frequently.
  4. Wrap brisket tightly in butcher paper or heavy-duty foil. Return to smoker and cook until internal temperature reaches 200-205°F (about 2-3 more hours). Probe should slide in like butter.
  5. Rest brisket wrapped in a cooler or insulated bag for at least 1 hour (2 is better).
  6. While brisket rests, make slaw: Whisk apple cider vinegar, honey, olive oil, Dijon mustard, celery seeds, salt, and pepper. Add shredded cabbage and carrots. Toss to coat. Refrigerate for at least 30 minutes.
  7. Slice rested brisket against the grain into 1/4-inch slices. Drizzle with juices from the foil.
  8. Toast split slider buns on a griddle or skillet with butter until golden (about 1 minute). Assemble: bottom bun, brisket, slaw, BBQ sauce (optional), top bun. Secure with toothpick if desired.

Notes

Don’t rush the stall; it’s when collagen breaks down. Use a leave-in thermometer to avoid opening the smoker. Rest brisket at least 1 hour. Toast buns to prevent sogginess. Brisket tastes better the next day; smoke ahead and reheat gently with beef broth.

Nutrition

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