MVP Beef Brisket Sliders (Printable Version)
Slow-cooked beef brisket piled on soft buns with tangy BBQ sauce for flavorful sliders.
# What You'll Need:
→ For the Brisket
01 - 2 pounds beef brisket, trimmed of excess fat
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground cumin
08 - 2 tablespoons 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 tablespoons brown sugar, packed
15 - 1 tablespoon Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/4 teaspoon 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 coleslaw mix
24 - 6 slices sharp cheddar cheese, halved
25 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat your oven to 300°F and position the rack in the center position.
02 - In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Mix thoroughly to distribute spices evenly.
03 - Pat the beef brisket dry with paper towels, then rub the spice mixture generously over all surfaces of the meat, pressing gently to adhere.
04 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the brisket on all sides until deeply browned, approximately 2 to 3 minutes per side.
05 - Remove the brisket and set aside briefly. Add the sliced onion and smashed garlic to the pot, sautéing for about 2 minutes until fragrant and slightly softened.
06 - Return the seared brisket to the pot. Pour in the beef broth. Cover tightly with a heavy lid and transfer to the preheated oven.
07 - Braise for 4 hours, turning the meat halfway through cooking. The brisket is done when a fork slides easily into the thickest part.
08 - While the brisket cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne in a saucepan. Simmer over low heat for 15 minutes, stirring occasionally, until thickened and coating the back of a spoon. Season with salt and pepper.
09 - Remove the brisket from the oven and let rest for 15 minutes. Using two forks, shred the meat, discarding any large pieces of excess fat. Toss the shredded brisket with half of the prepared BBQ sauce.
10 - Brush the cut sides of the slider buns with melted butter. Place on a baking sheet and toast in the oven for 3 to 5 minutes until golden brown.
11 - Place a generous portion of BBQ brisket on the bottom half of each bun. Top with a halved slice of cheddar cheese and a spoonful of coleslaw. Drizzle with additional BBQ sauce if desired and crown with the bun tops.
12 - Arrange the sliders on a platter and serve immediately while the cheese is melty and the buns are warm.
# Expert Tips:
01 -
- They reheat beautifully so you can make the brisket ahead and assemble when ready
- The homemade BBQ sauce hits that perfect sweet-tangy balance that store-bought never quite achieves
02 -
- Let the meat rest before shredding or those juices will end up on your cutting board instead of in your sliders
- The sauce tastes better after it sits for a bit, so make it while the brisket cooks if you can
03 -
- Toast the cut sides of the buns with butter before assembling to create a barrier against the sauce
- The coleslaw isn't just garnish, that crunch and acidity are what make these sliders feel complete