Beef Brisket Sliders BBQ Sauce (Printer-friendly)

Tender brisket on soft slider buns topped with tangy BBQ sauce—ideal for casual crowds.

# What You'll Need:

→ For the Brisket

01 - 3.3 lbs beef brisket, trimmed
02 - 1 tablespoon kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 teaspoons smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 tablespoon brown sugar
08 - 1 tablespoon vegetable oil
09 - 1 cup beef broth
10 - 1 large onion, sliced
11 - 3 cloves garlic, minced

→ For the BBQ Sauce

12 - 1 cup ketchup
13 - 1/4 cup apple cider vinegar
14 - 1/4 cup brown sugar
15 - 2 tablespoons Worcestershire sauce
16 - 1 tablespoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - 1/2 teaspoon black pepper

→ For Assembly

21 - 12 slider buns
22 - 1 cup coleslaw (optional)
23 - Sliced pickles (optional)

# Directions:

01 - Preheat oven to 300°F.
02 - In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Rub mixture all over the brisket.
03 - Heat oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until browned, about 2-3 minutes per side.
04 - Remove brisket. Add onions and garlic to the pot and sauté for 2 minutes. Return brisket, add beef broth, cover tightly, and transfer to the oven.
05 - Cook for 4-4.5 hours, or until brisket is fork-tender.
06 - While brisket cooks, prepare BBQ sauce: Combine all sauce ingredients in a saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
07 - Remove brisket from oven and let rest for 15 minutes. Shred brisket using two forks, discarding excess fat. Mix some BBQ sauce into the meat.
08 - Toast slider buns if desired. Pile shredded brisket onto buns. Top with more BBQ sauce, coleslaw, and pickles as desired.
09 - Serve warm.

# Expert Advice:

01 -
  • The meat becomes so tender it literally falls apart with just a gentle poke from a fork
  • Homemade BBQ sauce transforms everything into something restaurant-quality without the fuss
  • These sliders look impressive but most of the cooking happens hands-off in the oven
02 -
  • Letting the brisket rest for at least 15 minutes before shredding is non-negotiable—the juices need time to redistribute or you will end up with dry meat
  • Do not rush the searing step, those browned bits are what creates the deep, complex flavor in the final dish
03 -
  • Trim excess fat only to about 1/4 inch thick—too little fat means dry meat, but too much means greasy sliders
  • If your brisket seems done before the time is up, turn the oven down to 130°C (265°F) and keep it going until that fork slides through like butter

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