MVP Beef Brisket Sliders (Printable View)
Tender beef brisket slow-cooked and layered on soft buns with tangy BBQ sauce and optional cheddar.
# What You Need:
→ Beef Brisket
01 - 2.5 lbs beef brisket, trimmed
02 - 1 tbsp olive oil
→ Dry Rub
03 - 2 tsp kosher salt
04 - 2 tsp black pepper
05 - 2 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper
09 - 1 tbsp brown sugar
→ Braising Liquid
10 - 1 cup beef broth
11 - 1/2 cup apple cider vinegar
12 - 1 tbsp Worcestershire sauce
→ BBQ Sauce
13 - 1 cup barbecue sauce
→ For Serving
14 - 12 slider buns, split
15 - 6 slices cheddar cheese, halved
16 - 1 small red onion, thinly sliced
17 - 1 cup coleslaw
18 - 2 tbsp melted butter
# How-To Steps:
01 - Preheat the oven to 300°F.
02 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar in a small bowl. Pat the brisket dry and coat thoroughly with the spice mixture.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the seasoned brisket for 3-4 minutes per side until deeply browned.
04 - Transfer the brisket to a plate. Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pot, scraping up the browned bits from the bottom. Return the brisket to the pot with the fat side facing up.
05 - Cover the Dutch oven tightly with its lid. Roast in the preheated oven for 4 to 4.5 hours until the meat pulls apart easily with a fork.
06 - Remove the cooked brisket to a cutting board and allow it to rest for 10 minutes. Shred the meat using two forks. Skim any excess fat from the braising liquid and discard.
07 - Combine the shredded brisket with 1/2 cup of barbecue sauce and a few spoonfuls of the reserved cooking liquid for moisture.
08 - Switch the oven to broil. Arrange slider buns cut-side up on a baking sheet, brush with melted butter, and broil for 1-2 minutes until golden brown.
09 - Build each slider by layering the toasted bottom bun with sauced brisket, extra barbecue sauce, cheddar cheese, red onion slices, and coleslaw. Crown with the bun tops and serve immediately.
# Expert Advice:
01 -
- The meat practically shreds itself after hours in the oven, leaving you with minimal effort and maximum reward
- These sliders disappear faster than you can plate them, making you the instant star of any gathering
02 -
- Rushing the oven temperature or trying to cook this faster will give you tough, chewy meat that nobody wants on their sandwich
- Letting the brisket rest before shredding is non-negotiable unless you want all those precious juices running onto your cutting board instead of staying in the meat
03 -
- Save that fatty cooking liquid—even after skimming, it's liquid gold for reheating or adding to beans and rice
- If you're feeding a crowd, set up a slider bar with toppings so people can customize their own creations