BBQ Baby Shower Brisket Sliders (Printable Version)

Smoky brisket with tangy sauce and crisp slaw served on soft slider buns.

# What You'll Need:

→ Brisket

01 - 2 lbs beef brisket, trimmed
02 - 1 tablespoon smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons kosher salt
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper
09 - 2 tablespoons olive oil
10 - 1 cup beef broth

→ BBQ Sauce

11 - 1 cup BBQ sauce

→ Slaw

12 - 2 cups shredded green cabbage
13 - 1 cup shredded carrots
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and black pepper to taste

→ Assembly

18 - 12 slider buns
19 - 2 tablespoons melted butter
20 - Pickle slices as needed

# How to Make It:

01 - Preheat oven to 300°F.
02 - In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
03 - Rub brisket thoroughly on all sides with spice mixture and olive oil.
04 - Place seasoned brisket in roasting pan, add beef broth, cover tightly with foil, and roast for 4 to 4.5 hours until fork-tender.
05 - Remove brisket from oven and allow to rest for 15 minutes before slicing.
06 - Combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper in a bowl. Toss until evenly coated and refrigerate until assembly.
07 - Slice or shred brisket and toss with BBQ sauce until fully coated.
08 - Brush slider buns with melted butter and toast lightly in a skillet or oven until golden.
09 - Layer BBQ brisket onto toasted buns, top with slaw and pickle slices, and serve warm.

# Expert Tips:

01 -
  • The brisket becomes so tender it practically melts, and your guests will swear you spent all day smoking it when really you just let the oven do the heavy lifting.
  • You can prepare everything hours ahead and just assemble at the last minute, which means you'll actually get to enjoy the party instead of hiding in the kitchen.
  • Crisp slaw cuts through the richness of the meat and sauce, making each slider feel lighter and fresher than it has any right to be.
02 -
  • Never skip the resting period after roasting; I learned this the hard way when I sliced into the brisket too early and watched all the beautiful juices run onto the pan instead of staying in the meat.
  • The dry rub sticks best if you use olive oil as the binder; water-based marinades or skipping the oil altogether will cause it to slide right off as the meat roasts.
  • Beef broth in the pan is non-negotiable even though it seems like a small thing; without it the bottom of the brisket will dry out and the top won't cook evenly.
03 -
  • Buy your brisket from a butcher if you can rather than the grocery store case; they'll trim it properly and can answer questions about the grade and marbling.
  • The meat will shred more cleanly if you let it cool slightly after roasting; if it's still steaming, it'll fall apart before you want it to.
  • If your sliders are sitting out for more than 30 minutes, keep the brisket and sauce separate and assemble them fresh to order so the buns don't get soggy.
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