Slow Cooked Beef Brisket Sliders (Printable)

Tender beef brisket with smoky spices on soft buns paired with fresh, tangy coleslaw for a satisfying bite.

# What You 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
24 - Pickle slices

# How to Make It:

01 - Combine salt, pepper, smoked 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 into the slow cooker.
03 - Place the seasoned brisket in the slow cooker. Cover and cook on low heat for 8 hours until the meat is fork-tender and easily shreds.
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 liquid to keep it moist.
05 - Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl until smooth and well combined.
06 - Place green cabbage, red cabbage, grated carrot, and parsley in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat. Refrigerate until ready to serve.
07 - Brush the cut sides of the slider buns with melted butter. Toast in a skillet over medium heat or in a warm oven until lightly golden and crisp.
08 - Pile shredded brisket onto the bottom half of each bun. Top generously with coleslaw and add pickle slices if desired. Cover with the top bun and serve immediately.

# Expert Suggestions:

01 -
  • The beef transforms into something that falls apart at the slightest touch, no special knife skills required
  • That cool, crunchy coleslaw cuts right through the rich meat like it was always meant to be there
  • Theyre the kind of food that makes people linger around the kitchen, drinks in hand, asking when they can eat
02 -
  • Lifting the slow cooker lid adds 15 to 20 minutes of cooking time every single time, so just trust the process
  • Let the meat rest for about 10 minutes after you take it out, or all those juices will run right out onto your cutting board instead of staying in the meat
  • The coleslaw needs at least 30 minutes in the fridge to let the flavors meld, but longer than four hours and it starts getting soggy
03 -
  • If your brisket looks gray instead of that rich, dark brown, it probably needed more time in the rub or a sear in a hot pan before the slow cooker
  • The liquid should come about halfway up the side of the meat, not fully submerge it, because you're braising not boiling
  • When in doubt, trust your nose more than the clock, because that smell tells you everything you need to know about whether it's done

Return