BBQ Baby Brisket Sliders (Printable)

Smoky brisket stacked on soft buns with tangy sauce and fresh slaw, ideal for sharing.

# What You'll Need:

→ Brisket

01 - 2 lbs beef brisket, trimmed
02 - 1 tablespoon 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, optional
09 - 2 tablespoons olive oil
10 - 1 cup beef broth

→ BBQ Sauce

11 - 1 cup BBQ sauce

→ Slaw

12 - 2 cups shredded green cabbage
13 - 1 cup shredded carrots
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Salt and black pepper to taste

→ Assembly

18 - 12 slider buns
19 - 2 tablespoons melted butter, optional
20 - Pickle slices, optional

# Preparation Steps:

01 - Preheat oven to 300°F. In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
02 - Rub trimmed beef brisket thoroughly with spice mixture and olive oil, coating all surfaces evenly.
03 - Place seasoned brisket in roasting pan and add beef broth. Cover tightly with aluminum foil and roast for 4 to 4.5 hours until fork-tender. Remove from oven and let rest for 15 minutes before handling.
04 - While brisket rests, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, and honey in a bowl. Season with salt and pepper to taste, toss thoroughly, and refrigerate until assembly.
05 - Once rested, slice or shred cooked brisket into bite-sized pieces. Transfer to bowl and toss with BBQ sauce until evenly coated.
06 - Optional step: Brush slider buns lightly with melted butter and toast in skillet over medium heat or in oven at 350°F until golden and crispy.
07 - Layer BBQ-coated brisket onto each slider bun, top with chilled slaw, and add pickle slices if desired. Serve warm.

# Expert Suggestions:

01 -
  • Brisket does most of the work while you relax—it transforms into silk in the oven without demanding your attention.
  • One batch feeds a crowd and looks effortless, which is the sweetest kind of cooking magic.
  • The slaw adds this bright, crisp contrast that keeps everything from feeling heavy, even when you eat three in a row.
02 -
  • Peeking at the brisket every few minutes will only cool everything down—resist the urge and trust the time.
  • If your slaw sits too long before eating, it releases water and gets limp; make it close to serving time or drain it gently before assembly.
03 -
  • Don't skip the resting period after roasting—those 15 minutes are when the meat relaxes and reabsorbs its juices instead of running onto the plate.
  • If you have leftover brisket, it shreds beautifully into salads, tacos, or even nachos, so don't feel like you have to eat sliders for days.
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