Slow Cooked Beef Brisket Sliders

The house filled with that impossibly rich aroma right around hour six, and I remember standing over the slow cooker, lid in hand, just breathing it in. My husband wandered into the kitchen, caught one whiff, and started hunting for plates. That Wednesday dinner turned into an impromptu gathering when neighbors knocked on the door, drawn by the smell. We ended up feeding eight people with what was supposed to be leftovers.

I stumbled onto this recipe during a desperate Super Bowl Sunday years ago when I realized I had promised to feed a crowd but had exactly zero time to stand over a grill. The panic was real. Throwing everything into the slow cooker felt like cheating, but those first sliders disappeared so fast that now it is my go to for any feeding an army situation. Someone always asks for the recipe midway through their second slider.

Ingredients

• 1.2 kg (2.5 lbs) beef brisket, trimmed: The flat cut works beautifully here, and trimming excess fat keeps the sliders from getting greasy while still leaving enough for flavor
• 2 tsp kosher salt: Diamond Crystal is my go to for that clean, bright seasoning that penetrates the meat
• 1 tsp black pepper: Freshly cracked makes a noticeable difference in depth
• 1 tbsp smoked paprika: This is what gives you that smoky kiss without actual smoke
• 1 tsp garlic powder: Melds into the rub better than fresh garlic would over eight hours
• 1 tsp onion powder: Balances the garlic with subtle sweetness
• 1 tsp dried thyme: Earthy and aromatic, it pairs perfectly with beef
• 1 tbsp brown sugar: Helps with caramelization and balances the savory spices
• 1 cup beef broth: The foundation of your cooking liquid, so use the good stuff
• 2 tbsp Worcestershire sauce: Umami bomb that deepens everything
• 2 tbsp apple cider vinegar: Cuts through the richness and helps break down the meat
• 1 tbsp Dijon mustard: Adds a sharp background note
• 2 cups shredded green cabbage: Fresh, crunchy base for the slaw
• 1 cup shredded red cabbage: Brings color and a slightly peppery bite
• 1 medium carrot, grated: Sweet crunch and beautiful orange flecks
• 2 tbsp chopped fresh parsley: Brightens up the whole bowl
• 1/3 cup mayonnaise: Real mayo, not Miracle Whip, makes the creamiest dressing
• 1 tbsp apple cider vinegar: Same stuff from the brisket, ties the flavors together
• 1 tbsp Dijon mustard: Consistent flavor bridge between meat and slaw
• 1 tsp sugar: Just enough to take the edge off the vinegar
• Salt and pepper, to taste: Trust your palate here
• 8 slider buns, split: Brioche or potato buns are my favorites for their slight sweetness
• 2 tbsp unsalted butter, melted: Toasting the buns is not optional in my house anymore
• Pickle slices: Dill pickles cut through all that richness like magic

Instructions

Rub the brisket with love:

Mix the salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and brown sugar in a small bowl until combined. Massage this mixture thoroughly into every inch of the brisket, getting into all the nooks and crannies.

Get it into the slow cooker:

Place the seasoned brisket in your slow cooker fat side up. Whisk together the beef broth, Worcestershire sauce, apple cider vinegar, and Dijon mustard, then pour this liquid gold over the meat.

Let time work its magic:

Cover and cook on low for 8 hours. The brisket is done when it shreds with almost no resistance and a fork slides through like soft butter.

Shred and sauce:

Transfer the brisket to a cutting board and let it rest for a few minutes. Use two forks to pull the meat apart, removing any large pieces of fat that did not render down. Skim the excess fat from the cooking juices, then return the shredded meat to the liquid to keep it perfectly moist.

Make the slaw:

Toss the green cabbage, red cabbage, carrot, and parsley in a large bowl. Whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a separate bowl, then pour over the vegetables and toss until everything is beautifully coated.

Toast those buns:

Brush the cut sides of the slider buns with melted butter and give them a quick toast in a warm skillet or under the broiler until golden brown. This step prevents soggy bottoms and adds irresistible flavor.

Build your masterpiece:

Pile a generous amount of shredded brisket onto the bottom half of each bun. Top with a heap of coleslaw and a few pickle slices if you are feeling fancy. Crown with the top bun and watch them disappear.

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These sliders have become my daughter is birthday request two years running now. Something about having her own mini burgers makes her feel special, and watching her friends reach for seconds while sauce drips down their chins is basically parenting gold. The leftovers, if there are any, make the best lunch the next day cold, right out of the container.

Making It Ahead

The brisket actually benefits from being made a day ahead. I cook it, shred it, and store it in the cooking juices in the refrigerator overnight. The flavors concentrate and the meat soaks up even more of that spiced liquid. Reheat gently on the stove before serving.

Feeding A Crowd

When I am hosting more than eight people, I set up a slider bar with the brisket in one slow cooker on warm, the coleslaw in a pretty bowl, and a basket of toasted buns. People love building their own, and it keeps me out of the kitchen and actually enjoying the party.

Perfect Pairings

A crisp cold beer or a glass of zinfandel stands up beautifully to the rich beef. For sides, keep it simple with some oven fries or a light green salad dressed with nothing more than lemon juice and olive oil.

• Serve extra coleslaw on the side because people always ask for more
• Have plenty of napkins ready these are two handers
• Consider setting out a bottle of hot sauce for the spice lovers in your life

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There is something profoundly satisfying about feeding people food that makes them close their eyes and sigh. These sliders do that every single time.

Recipe FAQs

→ How long should the brisket be cooked?

Cook the brisket on low heat for 8 hours until it becomes tender and easy to shred.

→ Can the coleslaw be prepared in advance?

Yes, the coleslaw can be made up to 4 hours ahead to allow flavors to meld.

→ What spices are used for seasoning the brisket?

A blend of kosher salt, black pepper, smoked paprika, garlic and onion powders, thyme, and brown sugar is used to season the brisket.

→ Is it necessary to toast the slider buns?

Toasting is optional but adds a buttery crispness that complements the tender brisket and creamy coleslaw.

→ Can mayonnaise be substituted in the coleslaw dressing?

Yes, Greek yogurt can be used as a lighter alternative to mayonnaise in the coleslaw dressing.