Beef Brisket Sliders BBQ

The first time I made brisket sliders for a Super Bowl party, my brother stood by the oven for the last hour, repeatedly asking if it was done yet. That aroma of slow-cooked beef and spices filling the entire house is something nobody can resist. Now these sliders are the most requested dish at every gathering we host.

Last summer we hosted a backyard potluck and I made three batches of these sliders. Our neighbor who never eats red meat came back for seconds, then asked for the recipe before even leaving our driveway. Something magic happens when you combine that smoky meat with sweet-tangy sauce on a soft bun.

Ingredients

• Beef brisket: A well-trimmed flat cut works best here since it cooks evenly and slices cleanly after shredding
• Kosher salt and black pepper: The foundation of any good rub, so dont be shy with either
• Smoked paprika: This single ingredient creates that authentic barbecue flavor without needing a smoker
• Garlic and onion powder: Use powders instead of fresh for the rub since they distribute evenly and wont burn
• Brown sugar: Creates a beautiful caramelized crust and helps balance the savory spices
• Vegetable oil: Needed for the sear, which locks in juices and builds flavor through the Maillard reaction
• Beef broth: The braising liquid that keeps everything moist and adds depth to the final dish
• Large onion: Sliced onions cook down into the braising liquid and become incredibly sweet
• Garlic cloves: Fresh minced garlic adds punch that the powder in the rub cant provide
• Ketchup: The base of the BBQ sauce with tomato sweetness and natural acidity
• Apple cider vinegar: Cuts through the richness of the meat and adds that tangy backbone
• Brown sugar: Helps the sauce cling to the meat and creates a sticky finger-licking finish
• Worcestershire sauce: Umami powerhouse that makes the sauce taste like it simmered all day
• Dijon mustard: Adds subtle sharpness and helps emulsify the sauce
• Slider buns: Soft brioche or potato buns hold up beautifully without becoming soggy
• Coleslaw: The crunch and acidity cut through the rich meat perfectly
• Sliced pickles: Bright acid that balances every single bite

Instructions

Preheat your oven:

Set to 150°C (300°F) for the long slow cook that transforms tough connective tissue into gelatin

Mix the dry rub:

Combine salt, pepper, paprika, garlic powder, onion powder, and brown sugar in a small bowl until evenly blended

Season the meat:

Press the rub firmly into all sides of the brisket, making sure every surface is generously coated

Sear the brisket:

Heat oil in a large Dutch oven over medium-high heat, then brown the meat on all sides for 2-3 minutes per side until deeply caramelized

Build the base:

Remove the brisket briefly, sauté sliced onions and minced garlic for 2 minutes until fragrant, then return the meat to the pot

Add the liquid:

Pour in the beef broth, cover tightly with the lid, and transfer the whole pot to the preheated oven

Braise until tender:

Cook for 4 to 4.5 hours until a fork slides through the meat with absolutely no resistance

Make the sauce:

While the brisket cooks, combine ketchup, vinegar, brown sugar, Worcestershire, mustard, paprika, chili powder, salt, and pepper in a saucepan

Simmer the sauce:

Cook over medium heat for 10 to 15 minutes, stirring occasionally until the sauce thickens slightly and coats the back of a spoon

Rest the meat:

Remove the brisket from the oven and let it rest for 15 minutes so the juices redistribute throughout the meat

Shred the brisket:

Use two forks to pull the meat apart, discarding any large pieces of fat as you go

Sauce the meat:

Toss the shredded beef with enough BBQ sauce to coat everything generously but not drown it

Toast the buns:

A quick toast in a dry pan creates structure that keeps these sliders from falling apart

Assembly time:

Pile the sauced meat onto the bottom buns, then top with extra BBQ sauce, coleslaw, and pickles

Serve immediately:

These are best eaten while the meat is still warm and the buns have a slight toast

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My daughter requested these sliders for her birthday instead of a cake last year. We made forty of them and watched them disappear in twenty minutes flat while people stood around the kitchen island, eating and talking and reaching for seconds.

Making Ahead

The brisket actually tastes better the next day after the flavors have had time to marry. Cook it up to three days in advance, shred it, sauce it, and reheat gently in a covered pan at 160°C (325°F) for about 20 minutes.

Freezing Instructions

Portion the sauced meat into freezer bags, press out the air, and freeze for up to three months. Thaw overnight in the refrigerator then reheat slowly with a splash of beef broth or water to refresh the sauce.

Serving Suggestions

Set up a slider bar with different toppings so guests can customize their own. Some people want mountains of coleslaw while others prefer just extra pickles or a slice of sharp cheddar melted on top.

• Keep the buns untoasted until just before serving so they stay fresh longer
• Put out extra napkins because these can get messy in the best possible way
• Offer a mild sauce option for anyone who finds the spice level too bold

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There is something deeply satisfying about feeding people food that makes them close their eyes and moan a little. These sliders do exactly that every single time.

Common Recipe Questions

→ How long should the brisket be cooked?

Cook the brisket for 4 to 4.5 hours at a low temperature until it becomes fork-tender.

→ Can store-bought BBQ sauce be used?

Yes, store-bought BBQ sauce can substitute homemade sauce if you're short on time.

→ What is the best way to shred the brisket?

Use two forks to pull the brisket apart into tender, bite-sized pieces after resting.

→ Are there options to add heat to the sliders?

Yes, sliced jalapeños can be added for an extra spicy kick.

→ What sides pair well with these sliders?

Consider pairing with coleslaw, pickles, or a robust red wine or craft beer to complement the flavors.