Smoky brisket, slider buns, tangy slaw, and pickles make this dish a crowd-pleasing option for any gathering.
# What You’ll Need:
→ Brisket
01 - 3 lbs beef brisket, trimmed
02 - 2 tablespoons smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons kosher salt
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper
09 - 2 tablespoons olive oil
10 - 1 cup beef broth
11 - 1/2 cup barbecue sauce, plus additional for serving
→ Slaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1/2 cup shredded carrots
15 - 1/4 cup mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon sugar
18 - Salt and black pepper, to taste
→ Assembly
19 - 12 slider buns
20 - 1/2 cup sliced dill pickles
21 - Extra barbecue sauce, for serving
# How to Make It:
01 - Set oven temperature to 300°F for roasting.
02 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Evenly coat the beef brisket with the spice blend.
03 - Heat olive oil in a large oven-safe pot over medium-high heat. Transfer brisket to the pot and sear each side for 4 to 5 minutes until deep golden brown.
04 - Pour beef broth and barbecue sauce into the pot with the brisket. Cover securely using lid or aluminum foil.
05 - Transfer the pot to the oven. Cook for 5 hours to 5 1/2 hours until the brisket is fork-tender.
06 - In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add shredded cabbage and carrots; toss thoroughly to coat. Refrigerate until ready for assembly.
07 - Remove brisket from oven and allow to rest for 15 minutes. Shred the meat with two forks, incorporating pan juices and additional barbecue sauce as desired.
08 - Slice slider buns open. Layer shredded brisket on bun bases, top with slaw and sliced dill pickles, then set bun tops in place. Present sliders with extra barbecue sauce on the side.
