MVP Beef Brisket Sliders (Printable)
Tender beef brisket on soft buns with tangy BBQ sauce, ideal for gatherings or game day.
# What You'll Need:
→ For the Brisket
01 - 2 lbs beef brisket, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tbsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp ground cumin
08 - 2 tbsp olive oil
09 - 1 cup beef broth
10 - 1 large onion, sliced
11 - 4 cloves garlic, smashed
→ For the BBQ Sauce
12 - 1 cup ketchup
13 - 1/4 cup apple cider vinegar
14 - 2 tbsp brown sugar
15 - 1 tbsp Worcestershire sauce
16 - 1 tbsp Dijon mustard
17 - 1 tsp smoked paprika
18 - 1/2 tsp garlic powder
19 - 1/2 tsp onion powder
20 - 1/4 tsp cayenne pepper
21 - Salt and pepper, to taste
→ For the Sliders
22 - 12 slider buns or mini brioche rolls
23 - 1 cup coleslaw
24 - 6 slices cheddar cheese, halved
25 - 2 tbsp melted butter
# How to Make It:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub mixture all over brisket.
03 - Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear brisket on all sides until browned, about 2–3 minutes per side.
04 - Remove brisket. Add sliced onion and smashed garlic to the pot; sauté 2 minutes. Return brisket to the pot. Add beef broth.
05 - Cover tightly and transfer to oven. Cook for 4 hours, turning halfway through, until fork-tender.
06 - In a saucepan, combine ketchup, vinegar, brown sugar, Worcestershire, mustard, smoked paprika, garlic powder, onion powder, and cayenne. Simmer over low heat for 15 minutes, stirring occasionally, until thickened. Season to taste.
07 - Remove brisket from oven and let rest 15 minutes. Shred meat using two forks, discarding excess fat. Toss shredded brisket with half of the BBQ sauce.
08 - Brush slider buns with melted butter and toast lightly.
09 - Place brisket on bottom half of each bun. Top with cheddar cheese and coleslaw. Drizzle with extra BBQ sauce. Cover with top bun.
10 - Serve immediately.
# Expert Advice:
01 -
- The meat becomes impossibly tender after four hours of slow cooking, practically shredding itself
- Homemade BBQ sauce hits that perfect sweet-tangy balance that storebought versions always miss
- Everything can be prepped hours ahead, so you're actually free to enjoy your own party
02 -
- Letting the seasoned meat sit at room temperature for 30 minutes before cooking helps it sear more evenly
- The liquid level should reach about halfway up the brisket—too much liquid braises instead of roasts, affecting the texture
03 -
- Marinate the brisket in the rub overnight for even deeper flavor penetration
- If the sauce seems too thick after simmering, thin it with a splash of water or more vinegar