Slow Cooked Beef Brisket Sliders (Printable Version)
Tender beef brisket slow-cooked to perfection and paired with tangy coleslaw on slider buns.
# What You'll Need:
→ For the Beef Brisket
01 - 2.5 lbs beef brisket, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tbsp brown sugar
09 - 1 cup beef broth
10 - 2 tbsp Worcestershire sauce
11 - 2 tbsp apple cider vinegar
12 - 1 tbsp Dijon mustard
→ For the Coleslaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 medium carrot, grated
16 - 2 tbsp chopped fresh parsley
17 - 1/3 cup mayonnaise
18 - 1 tbsp apple cider vinegar
19 - 1 tbsp Dijon mustard
20 - 1 tsp sugar
21 - Salt and pepper, to taste
→ For Assembling
22 - 8 slider buns, split
23 - 2 tbsp unsalted butter, melted (optional, for toasting buns)
24 - Pickle slices (optional)
# How to Make It:
01 - Combine salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar in a small bowl. Rub the spice mixture evenly over the entire surface of the trimmed beef brisket.
02 - Whisk together beef broth, Worcestershire sauce, apple cider vinegar, and Dijon mustard in a separate bowl. Pour the mixture over the seasoned brisket in the slow cooker.
03 - Cover the slow cooker and cook on low heat for 8 hours until the brisket becomes fork-tender and easily shreds apart.
04 - Transfer the cooked brisket to a cutting board. Use two forks to shred the meat, removing any excess fat. Skim the fat from the cooking juices, then return the shredded meat to the juices to maintain moisture.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
06 - Combine green cabbage, red cabbage, grated carrot, and parsley in a large bowl. Pour the dressing over the vegetable mixture and toss thoroughly to coat. Refrigerate until serving time.
07 - Brush the cut sides of slider buns with melted butter if desired. Lightly toast them in a skillet or oven until golden brown.
08 - Pile shredded brisket onto the bottom half of each bun. Top with a generous amount of coleslaw and add pickle slices if using. Place the top bun and serve immediately.
# Expert Tips:
01 -
- The hands-off slow cooker method means you can start it in the morning and forget about it until game time
- That smoky sweet rub creates a bark on the brisket that tastes like you spent all day tending a smoker
- The cool tangy coleslaw cuts through the rich meat making each bite impossibly balanced
02 -
- Resist the urge to check on the brisket during cooking, every time you lift that lid you add about 20 minutes to the cooking time
- The coleslaw tastes better after it sits for at least an hour, giving the flavors time to marry
- Letting the shredded meat rest in the cooking juices for even 10 minutes makes an incredible difference in moisture
03 -
- Trim the fat cap to about 1/4 inch thick for the best balance of flavor and texture
- If you are short on time, cook on high for 5 to 6 hours instead of low for 8