Beef Brisket Sliders BBQ (Printable)
Slow-cooked brisket with tangy BBQ sauce on soft slider buns, perfect for festive occasions.
# What You'll Need:
→ Beef Brisket
01 - 2.5 lbs beef brisket, trimmed
02 - 1 tbsp olive oil
→ Dry Rub
03 - 2 tsp kosher salt
04 - 2 tsp black pepper
05 - 2 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper
09 - 1 tbsp brown sugar
→ Braising Liquid
10 - 1 cup beef broth
11 - 1/2 cup apple cider vinegar
12 - 1 tbsp Worcestershire sauce
→ BBQ Sauce
13 - 1 cup barbecue sauce
→ For Serving
14 - 12 slider buns, split
15 - 6 slices cheddar cheese, halved
16 - 1 small red onion, thinly sliced
17 - 1 cup coleslaw
18 - 2 tbsp melted butter
# How to Make It:
01 - Preheat the oven to 300°F. Combine all dry rub ingredients in a small bowl. Pat the brisket dry and coat evenly with the spice mixture.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 3-4 minutes per side until deeply browned.
03 - Remove the brisket temporarily. Pour in beef broth, apple cider vinegar, and Worcestershire sauce, scraping up browned bits from the bottom. Return the brisket fat-side up.
04 - Cover tightly and roast for 4-4.5 hours until the meat offers no resistance when pierced with a fork.
05 - Transfer the brisket to a cutting board and rest for 10 minutes. Shred using two forks. Discard excess fat from the cooking liquid.
06 - Toss the shredded brisket with 1/2 cup BBQ sauce and 2-3 tablespoons of the reserved cooking liquid for moisture.
07 - Set the oven to broil. Arrange slider buns cut-side up on a baking sheet, brush with melted butter, and broil for 1-2 minutes until golden.
08 - Layer sauced brisket, additional BBQ sauce, cheddar cheese, red onion, and coleslaw on each bun. Crown with the tops and serve immediately.
# Expert Advice:
01 -
- The make-ahead potential means you can actually enjoy your own party instead of hovering over the grill
- That perfect balance of tangy BBQ, melty cheese, and crunch from fresh toppings hits every craving at once
02 -
- Resist the urge to crank the heat—low and slow is what transforms tough connective tissue into melting tenderness
- Always let your cooked meat rest before shredding, or you'll lose all those precious juices to the cutting board
03 -
- Make the brisket up to two days ahead—the flavors only get better as they meld together
- Skim the fat from your braising liquid before tossing it with the shredded meat