BBQ Baby Brisket Sliders (Printable)

Smoky brisket on soft buns topped with tangy sauce and crisp slaw, ideal for gatherings.

# What You'll Need:

→ Brisket

01 - 2 lbs beef brisket, trimmed
02 - 1 tablespoon smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons kosher salt
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper, optional
09 - 2 tablespoons olive oil
10 - 1 cup beef broth

→ BBQ Sauce

11 - 1 cup BBQ sauce, store-bought or homemade

→ Slaw

12 - 2 cups shredded green cabbage
13 - 1 cup shredded carrots
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and black pepper to taste

→ Assembly

18 - 12 slider buns
19 - 2 tablespoons melted butter, optional for toasting buns
20 - Pickle slices, optional

# Directions:

01 - Preheat oven to 300°F.
02 - In a small bowl, combine smoked paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper.
03 - Rub brisket all over with the spice mixture and olive oil, ensuring even coating.
04 - Place seasoned brisket in a roasting pan and add beef broth. Cover tightly with foil.
05 - Roast for 4 to 4.5 hours until fork-tender. Remove from oven and let brisket rest for 15 minutes before handling.
06 - While brisket rests, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl. Toss until evenly coated and refrigerate until assembly.
07 - Slice or shred the rested brisket and toss with BBQ sauce to coat thoroughly.
08 - If desired, brush slider buns with melted butter and lightly toast in a skillet or oven until golden.
09 - Layer BBQ-coated brisket on toasted buns and top with prepared slaw and pickle slices if desired. Serve warm.

# Expert Advice:

01 -
  • The brisket gets so tender it practically falls apart, meaning you can prep everything hours ahead and just warm it gently before serving.
  • These sliders are forgiving enough for a casual weeknight but impressive enough to be the star of any gathering.
  • You get that deep BBQ flavor without needing a smoker or backyard setup—your oven does all the work.
02 -
  • Covering the pan tightly with foil is non-negotiable—even a small gap and your brisket dries out, so double-check that seal before it goes in the oven.
  • Shredding while the meat is still warm is easier and yields better texture than waiting for it to cool; cold brisket becomes harder to pull apart evenly.
03 -
  • If your oven runs hot, check the brisket around the 3.5-hour mark by inserting a fork into the thickest part—if it meets resistance, give it another 30 minutes rather than going strictly by time.
  • Save every drop of that braising liquid after cooking; it's liquid gold for reheating and adds incredible depth to the shredded meat.
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