Save to Pinterest Slow-cooked beef brisket is seared and then braised until tender and juicy. It’s shredded and mixed with barbecue sauce for rich flavor. A fresh coleslaw blend of green and red cabbage with carrot provides a crisp, tangy contrast. Served on soft slider buns with dill pickles, this dish makes for satisfying small bites ideal for gatherings. Preparing involves seasoning the meat with spices, low-and-slow cooking, and simple assembly for a crowd-pleasing snack.
The smell of brisket braising low and slow has a way of taking over the whole house, making everyone drift toward the kitchen asking if it is ready yet. I started making these sliders for summer cookouts when I needed something that felt special but did not require me to stand over a hot grill all day. Now they are the first thing people ask for when I mention hosting anything.
Last summer I made three batches for a neighborhood block party and watched them disappear in twenty minutes flat. My neighbor asked if I would teach her the secret, but really it is just patience and good barbecue sauce.
Ingredients
- Beef brisket: The fat cap renders down during braising and keeps everything moist while adding incredible flavor
- Smoked paprika: This gives you that smoky depth without needing a smoker
- Beef broth: Creates the braising liquid that becomes the base of all that flavor
- Barbecue sauce: Stir this into the shredded beef for that sticky sweet finish everyone loves
- Green and red cabbage: The mix looks beautiful and gives you crunch in every bite
- Slider buns: Soft and slightly sweet, they hold everything together without falling apart
- Dill pickles: Bright acidity cuts through the rich beef and creamy coleslaw
Instructions
- Rub the brisket:
- Mix the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme in a small bowl until combined. Press the spice mixture all over the brisket, getting it into every nook and cranny.
- Sear the meat:
- Heat olive oil in your Dutch oven until it shimmers. Brown the brisket on all sides until it develops a deep crust, about three to four minutes per side.
- Braise until tender:
- Pour the beef broth around the meat, cover tightly, and slide it into a low oven. Let it braise undisturbed for four to four and a half hours until a fork slides right through.
- Shred and sauce:
- Let the brisket rest on a cutting board for fifteen minutes before shredding it with two forks. Toss the meat with barbecue sauce until every piece is coated.
- Make the coleslaw:
- Whisk the mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth. Toss with the shredded cabbage and grated carrot until everything is lightly dressed.
- Build the sliders:
- Pile saucy beef onto the bottom buns, top with a heap of coleslaw, and crown with pickle slices. Add the bun tops and watch them vanish.
Save to Pinterest These sliders have become my go-to for feeding a crowd because everyone gets their own perfect little sandwich. There is something about food you can eat with one hand that makes people linger longer and talk more.
Make Ahead Magic
The brisket actually tastes better made a day ahead, since the flavors deepen overnight in the refrigerator. Rewarm it gently with a splash of broth before assembling.
Serving Strategy
Set up a slider station with the meat, coleslaw, and pickles in separate bowls so guests can build their own. It keeps the buns from getting soggy and lets everyone control their ratios.
Perfect Pairings
Crispy potato wedges or a simple corn salad round out the meal without competing with the sliders. Keep sides easy since the brisket is the real star here.
- Cold beer or lemonade balances the richness perfectly
- Extra napkins are nonnegotiable
- Have more buns than you think you need
Save to Pinterest Watch how quickly these become the most requested thing in your cooking rotation. There is something deeply satisfying about feeding people food that makes them happy down to their last bite.
Recipe FAQs
- → How do I ensure the brisket stays tender?
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Cook the brisket low and slow, braising it covered in beef broth to retain moisture and break down connective tissue.
- → Can I prepare the coleslaw ahead of time?
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Yes, coleslaw can be mixed several hours in advance and chilled to allow flavors to meld and keep it crisp.
- → What is the best way to shred the brisket?
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Use two forks after resting the meat to pull apart tender brisket fibers carefully without mashing.
- → Are there suggested pairings for these sliders?
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They pair well with crisp lagers, pale ales, or light beers that complement smoky and tangy flavors.
- → How can I add a bit of spice to the coleslaw?
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Adding a small dash of hot sauce or cayenne pepper to the coleslaw mixture adds a subtle kick.
