Beef Brisket Sliders BBQ (Printable)

Tender slow-cooked brisket on slider buns topped with tangy BBQ sauce, ideal for casual meals or entertaining guests.

# What You’ll Need:

→ For the Brisket

01 - 3.3 lbs beef brisket, trimmed
02 - 1 tbsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tbsp brown sugar
08 - 1 tbsp vegetable oil
09 - 1 cup beef broth
10 - 1 large onion, sliced
11 - 3 cloves garlic, minced

→ For the BBQ Sauce

12 - 1 cup ketchup
13 - 1/4 cup apple cider vinegar
14 - 1/4 cup brown sugar
15 - 2 tbsp Worcestershire sauce
16 - 1 tbsp Dijon mustard
17 - 1 tsp smoked paprika
18 - 1/2 tsp chili powder
19 - 1/2 tsp salt
20 - 1/2 tsp black pepper

→ For Assembly

21 - 12 slider buns
22 - 1 cup coleslaw (optional)
23 - Sliced pickles (optional)

# How-To Steps:

01 - Preheat oven to 300°F.
02 - In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Rub mixture all over the brisket.
03 - Heat oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until browned, about 2-3 minutes per side.
04 - Remove brisket. Add onions and garlic to the pot and sauté for 2 minutes.
05 - Return brisket, add beef broth, cover tightly, and transfer to the oven. Cook for 4-4.5 hours, or until brisket is fork-tender.
06 - While brisket cooks, combine all sauce ingredients in a saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
07 - Remove brisket from oven and let rest for 15 minutes. Shred brisket using two forks, discarding excess fat. Mix some BBQ sauce into the meat.
08 - Toast slider buns if desired. Pile shredded brisket onto buns. Top with more BBQ sauce, coleslaw, and pickles as desired. Serve warm.

# Expert Advice:

01 -
  • The beef becomes so tender it literally falls apart under minimal pressure
  • Homemade BBQ sauce takes five minutes but makes people think youre a pitmaster
  • Twelve sliders means everyone gets their own without fighting over portions
02 -
  • The brisket is done when it shreds with zero pressure from your forks
  • Letting the meat rest before shredding prevents all those precious juices from escaping onto your cutting board
03 -
  • Pat the brisket completely dry before applying the rub or it will not adhere properly
  • Use a sharp knife to trim the fat cap to about ¼ inch thickness for the best results

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