Beef Brisket Sliders Coleslaw (Printable Version)
Smoky beef brisket paired with creamy coleslaw and crunchy pickles atop soft slider buns.
# What You Need:
→ Beef Brisket
01 - 2.5 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried thyme
10 - 1 cup beef broth
11 - ½ cup barbecue sauce
→ Coleslaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, grated
15 - 3 tbsp mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - ½ tsp sugar
19 - Salt and pepper, to taste
→ Assembly
20 - 12 slider buns
21 - 12–18 dill pickle slices
22 - Extra barbecue sauce, for serving (optional)
# How To Make It:
01 - Preheat oven to 300°F.
02 - Combine salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and thyme in a small bowl. Rub the mixture evenly over the entire brisket.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Sear brisket on all sides until deeply browned, approximately 3–4 minutes per side.
04 - Pour beef broth around the brisket. Cover pot tightly with lid or foil. Transfer to oven and braise for 4–4.5 hours until beef is fork-tender.
05 - Remove brisket from pot and let rest for 15 minutes. Shred beef using two forks, then toss with barbecue sauce.
06 - Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl. Add cabbage and carrot; toss until evenly coated. Refrigerate until serving.
07 - Lightly toast slider buns if desired. Pile shredded brisket onto each bottom bun, top with coleslaw and pickle slices, then finish with top bun. Serve with additional barbecue sauce.
# Expert Suggestions:
01 -
- The combination of tender beef, crisp slaw, and tangy pickles hits every texture and flavor note in one bite
- These sliders disappear faster than you can assemble them, making you the hero of any gathering
02 -
- Opening the oven repeatedly to check the meat adds up to 15 minutes of lost cooking time each time—trust the process and check only once at the 4 hour mark
- Letting the meat rest before shredding seems like torture when you're hungry, but cutting into it immediately releases all those precious juices you spent hours developing
03 -
- Pat the brisket completely dry with paper towels before applying the rub—wet meat equals steam instead of sear, and you want that crust
- For extra depth, add a splash of liquid smoke to the beef broth before braising if you don't have access to a smoker