Beef Brisket Sliders Coleslaw (Printable View)

Smoky brisket piled on soft buns topped with tangy coleslaw and crunchy pickles.

# What You Need:

→ Beef Brisket

01 - 2.5 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried thyme
10 - 1 cup beef broth
11 - ½ cup barbecue sauce

→ Coleslaw

12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, grated
15 - 3 tbsp mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - ½ tsp sugar
19 - Salt and pepper, to taste

→ Assembly

20 - 12 slider buns
21 - 12–18 dill pickle slices
22 - Extra barbecue sauce, for serving (optional)

# How-To Steps:

01 - Preheat oven to 300°F.
02 - In a small bowl, combine salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme. Rub the mixture all over the brisket.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
04 - Pour beef broth around the brisket, cover pot tightly with a lid or foil, and transfer to the oven. Braise for 4–4.5 hours, until the beef is fork-tender.
05 - Remove brisket from the pot. Let rest for 15 minutes, then shred using two forks. Mix with barbecue sauce.
06 - In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper. Add cabbage and carrot; toss to coat. Refrigerate until ready to use.
07 - Lightly toast slider buns if desired. Pile shredded brisket onto each bottom bun, top with coleslaw and pickle slices, then add the top bun. Serve with extra barbecue sauce if desired.

# Expert Advice:

01 -
  • The combination of tender, spice-rubbed brisket with cool crunchy coleslaw creates layers of texture that make each bite interesting
  • These sliders feed a crowd without requiring last-minute prep since the brisket does its thing in the oven for hours
02 -
  • The brisket needs to rest before shredding or those juices will run everywhere instead of staying in the meat
  • Don't rush the searing step, that browned surface adds incredible depth to the final dish
03 -
  • Pat the brisket completely dry before applying the rub for better adherence
  • Let the coleslaw sit at least 30 minutes to soften the cabbage slightly

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