Slow Cooked Beef Brisket Sliders (Printable)

Smoky slow-cooked beef brisket on soft buns with crisp tangy coleslaw. Ideal for game days and family meals.

# 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)

# Directions:

01 - Mix 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 brisket.
02 - Combine 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 very tender and easily shreds with a fork.
04 - Transfer the cooked brisket to a cutting board. Use two forks to shred the meat, discarding any excess fat. Skim the fat from the cooking juices and return the shredded brisket to the juices to keep it moist.
05 - Toss green cabbage, red cabbage, carrot, and parsley together in a large bowl. Whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a separate bowl. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
06 - Brush the cut sides of the slider buns with melted butter if desired. Lightly toast them in a skillet or oven until golden.
07 - Pile the shredded brisket onto the bottom half of each bun. Top generously with coleslaw and add pickle slices if using. Cover with the top bun and serve immediately.

# Expert Suggestions:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • That cool, crisp coleslaw cuts through rich beef like a best friend who tells you the truth
02 -
  • Letting the brisket rest in its juices for even 15 minutes makes it infinitely more tender
  • The coleslaw needs at least 30 minutes in the fridge to let the flavors marry and the cabbage soften slightly
03 -
  • Two forks work, but stand mixers with paddle attachments shred brisket in seconds
  • A splash of your favorite barbecue sauce mixed into the beef takes it over the top

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