Beef Brisket Sliders with Coleslaw (Printable)
Smoky beef brisket piled on slider buns, topped with tangy coleslaw and crunchy pickles for flavorful bites.
# What You Need:
→ Beef Brisket
01 - 2.5 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried thyme
10 - 1 cup beef broth
11 - ½ cup barbecue sauce
→ Coleslaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, grated
15 - 3 tbsp mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - ½ tsp sugar
19 - Salt and pepper to taste
→ Assembly
20 - 12 slider buns
21 - 12–18 dill pickle slices
22 - Extra barbecue sauce for serving (optional)
# How-To:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme. Rub the mixture all over the brisket.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
04 - Pour beef broth around the brisket, cover pot tightly with lid or foil, and transfer to oven. Braise for 4–4.5 hours until fork-tender.
05 - Remove brisket from pot and let rest for 15 minutes. Shred using two forks, then mix with barbecue sauce.
06 - In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper. Add cabbage and carrot; toss to coat. Refrigerate until ready to use.
07 - Lightly toast slider buns if desired. Pile shredded brisket onto each bottom bun, top with coleslaw and pickle slices, then add the top bun. Serve with extra barbecue sauce if desired.
# Expert Advice:
01 -
- The slow braised brisket becomes impossibly tender, practically falling apart under the weight of a fork
- That creamy coleslaw cuts through the richness like a refreshing palate cleanser between each bite
- Sliders feel more manageable than full sandwiches, letting people try everything without committing to a whole portion
02 -
- Resist the urge to check the brisket too often while it braises. Every time you open the oven, you lose heat and extend the cooking time.
- The coleslaw needs to sit for at least 30 minutes in the refrigerator. That resting period lets the vinegar work its magic on the cabbage.
- Toast the buns even if it feels like an extra step. The structural integrity matters with all those juicy toppings.
03 -
- If the brisket feels done before the time is up, trust your fork over the clock. When it probes like soft butter, its ready.
- Leftover beef makes incredible tacos the next day, or just pile it onto baked potatoes with extra cheese.