Beef Brisket Sliders BBQ Sauce (Printable)

Tender brisket on sliders with tangy BBQ sauce and crisp cabbage slaw, perfect for gatherings or game day.

# What You'll Need:

→ For the Brisket

01 - 3.3 lbs beef brisket
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 2 tsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup beef broth
09 - 1 large onion, sliced
10 - 3 cloves garlic, smashed

→ For the BBQ Sauce

11 - 1 cup ketchup
12 - 1/4 cup apple cider vinegar
13 - 1/4 cup brown sugar
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp Dijon mustard
16 - 1 tsp smoked paprika
17 - 1/2 tsp chili powder
18 - Salt and pepper, to taste

→ For the Slaw

19 - 2 cups shredded green cabbage
20 - 1 cup shredded red cabbage
21 - 1 large carrot, grated
22 - 2 tbsp mayonnaise
23 - 1 tbsp apple cider vinegar
24 - 1 tsp Dijon mustard
25 - 1 tsp honey
26 - Salt and pepper, to taste

→ For Assembly

27 - 12 slider buns
28 - 2 tbsp unsalted butter, melted

# How-To Steps:

01 - Preheat oven to 300°F.
02 - Pat brisket dry and rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - In a large oven-safe pot, heat olive oil over medium-high heat. Sear brisket on all sides until browned, about 3–4 minutes per side.
04 - Remove brisket. Add sliced onion and smashed garlic to the pot; cook for 2 minutes. Return brisket to the pot, add beef broth, cover tightly with lid or foil.
05 - Transfer to oven and cook for 4–4.5 hours, until the brisket is fork-tender.
06 - While the brisket cooks, prepare BBQ sauce: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, and chili powder. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper. Set aside.
07 - For the slaw, combine green and red cabbage and carrot in a large bowl. In a small bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss with vegetables to coat. Chill until ready to use.
08 - Remove brisket from oven and let rest for 20 minutes. Shred meat using two forks, discarding excess fat. Mix with half the BBQ sauce (reserve remaining sauce for serving).
09 - Brush slider buns with melted butter and toast lightly in oven or skillet.
10 - Pile brisket onto bottom buns, drizzle with extra BBQ sauce, top with slaw, and place bun tops. Serve immediately.

# Expert Advice:

01 -
  • The combination of tender beef, tangy sauce, and crunchy slaw hits every texture craving in one bite
  • They disappear faster than you can serve them, making you the hero of any gathering
  • The brisket can be made ahead, letting you actually enjoy your own party
02 -
  • Letting the brisket rest for 20 minutes after cooking redistributes the juices, preventing dry meat
  • The flat end of the brisket is leaner while the point end has more fat, so shred them together for the best balance
03 -
  • Trim excess fat from the brisket before shredding, but save a little to mix back in for moisture
  • Double the sauce recipe because you will want extra for dipping and drizzling

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