MVP Beef Brisket Sliders (Printable)
Slow-cooked beef brisket on soft slider buns with tangy BBQ sauce, ideal for sharing at casual events.
# 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 for brushing buns
# Directions:
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, if using. Drizzle with extra BBQ sauce. Cover with top bun.
10 - Serve immediately.
# Cooking Tips:
01 -
- The meat becomes so tender it literally falls apart with zero effort
- That homemade BBQ sauce hits the perfect balance of tangy and sweet without being overpowering
- Slider format means everyone gets their own perfect little package of brisket heaven
02 -
- Letting the brisket rest before shredding is nonnegotiable or all those juices will end up on your cutting board instead of in the meat
- The sauce might seem thin when you first make it but it will thicken as it cools slightly
- Do not skip searing the meat first because that brown fond from the bottom of the pot is pure flavor gold
03 -
- If the meat seems tough after 4 hours keep cooking it because brisket has a mind of its own and will get tender when it is good and ready
- Taste your sauce before serving and adjust the vinegar or sugar to hit your personal perfect balance