MVP Beef Brisket Sliders BBQ (Printable)
Slow-cooked brisket on soft buns with smoky BBQ sauce, perfect for festive gatherings.
# What You 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
# Steps:
01 - Preheat the oven to 300°F.
02 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar in a small bowl. Pat the brisket dry and coat the meat evenly with the rub mixture.
03 - Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the brisket for 3 to 4 minutes per side until deeply browned on all surfaces.
04 - Remove the brisket from the pot. Pour in beef broth, apple cider vinegar, and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom. Return the brisket to the pot with the fat side facing up.
05 - Cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven and braise for 4 to 4.5 hours until the meat shreds easily with a fork.
06 - Remove the cooked brisket to a cutting board and let rest for 10 minutes. Shred the meat using two forks, pulling against the grain. Skim and discard excess fat from the braising liquid.
07 - Toss the shredded brisket with 1/2 cup of barbecue sauce and 2 to 3 tablespoons of the reserved cooking liquid to maintain moisture.
08 - Set the oven to broil. Arrange slider buns cut side up on a baking sheet, brush with melted butter, and broil for 1 to 2 minutes until golden brown.
09 - Layer the bottom buns with seasoned brisket, an extra drizzle of barbecue sauce, cheddar cheese if desired, sliced red onion, and coleslaw. Crown with the top bun halves and serve immediately.
# Expert Advice:
01 -
- The meat gets impossibly tender after hours of slow cooking, practically falling apart when you look at it
- Everything happens in one pot, meaning less cleanup and more time with your guests
02 -
- Resist the urge to check the oven too often—every time you open that door, you lose heat and extend the cooking time
- The meat is done when a fork slides in with zero resistance, like its sliding through soft butter
03 -
- Trim most of the hard fat cap but leave about a quarter inch—the rendering fat bastes the meat as it cooks
- If the braising liquid reduces too much, add more broth or water to keep things from drying out