Beef Brisket Sliders Coleslaw

The first time I served these at a summer gathering, my friend Sarah actually asked if I'd secretly hired a caterer. There's something about the combination of slow-cooked meat and cool, crunchy slaw that makes people gather around the platter like moths to a flame.

Last football season, I made these for what was supposed to be a small watch party. Someone posted a photo on their story, and suddenly my doorbell was ringing with neighbors I'd never actually met before holding their own Tupperware.

Ingredients

• Beef brisket: The marbling melts into the meat during those long hours, creating incredible tenderness
• Smoked paprika: This one spice does the heavy lifting for that authentic barbecue flavor
• Barbecue sauce: Choose wisely—it becomes the backbone of your entire flavor profile
• Both cabbages: The green brings crunch while red adds beautiful color and a slightly sharper bite
• Apple cider vinegar: Cuts through all that rich meat and mayonnaise with perfect brightness
• Slider buns: Sturdy enough to hold everything together but soft enough to not fight the meat

Instructions

Season and sear your brisket:

Pat that meat completely dry, rub it with your spice blend until it's coated everywhere, then get it sizzling in hot oil until every side has a gorgeous dark crust.

Build your flavor base:

Cook down those onions and garlic until they're soft and fragrant, creating a bed that will infuse the meat with savory goodness as it braises.

Let the oven work its magic:

Pour in your broth and sauce, cover it tight, and forget about it for four hours while your kitchen starts smelling like the best barbecue joint in town.

Mix up the coleslaw:

Throw both cabbages and that grated carrot into a bowl, stir together your creamy dressing until it's smooth, and toss everything until the vegetables are evenly coated.

Shred and assemble:

Pull apart that tender meat with two forks, pile it high on buns, crown with a generous mound of slaw and pickles, then watch people's faces light up.

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My dad, who's been skeptical of anything served on a small bun since 1998, took one bite and silently reached for a second slider. Sometimes the best compliments are the ones that never actually get spoken aloud.

Making Ahead Like a Pro

The brisket actually tastes better the next day, so cook it up to 24 hours in advance. Keep it in those rendered juices, then reheat gently while you toast the buns. The coleslaw, though, needs to be made the day of or it goes sad and wilted.

Choosing Your Barbecue Sauce

I've learned through many batches that the sauce matters more than any other ingredient here. Too sweet and you lose balance, too spicy and it overpowers the beef. Find one you'd happily eat on a spoon because that flavor will define your entire creation.

The Assembly Game

There's actual technique to building these so they don't fall apart. Put the meat on the bottom bun first, then press it down slightly to create a stable foundation. The slaw goes next—it acts as a delicious structural layer. Pickles on top stay put instead of sliding out onto your plate.

• Have napkins ready because these are gloriously messy
• Small skewers can help hold everything together for serving
• Pass extra barbecue sauce for the sauce enthusiasts at your table

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These sliders have become my go-to for those moments when I want to feed people something that feels special but doesn't require me to miss out on the fun myself.

Recipe Questions & Answers

→ How is the beef brisket prepared for tenderness?

The brisket is seasoned with smoked paprika, chili powder, cumin, salt, and pepper, then seared to lock in flavors before slow cooking at a low temperature until fork-tender.

→ What ingredients make the coleslaw creamy and flavorful?

The coleslaw combines green and red cabbage with grated carrot, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper for a creamy and tangy mix.

→ Can extra barbecue sauce be added when serving?

Yes, additional barbecue sauce can be drizzled on the sliders or served on the side for extra flavor.

→ What type of buns works best for these sliders?

Soft slider buns are recommended to hold the shredded brisket, coleslaw, and pickles without overpowering the texture.

→ Are there options to add more spice to the sliders?

Yes, you can add spicy pickles or sliced jalapeños for an extra kick alongside the tangy coleslaw.

→ How can the brisket be prepared ahead of time?

Brisket can be slow-cooked in advance and gently reheated before assembling sliders to save time while maintaining tenderness.