These Irresistible Brisket Sliders are the ultimate way to enjoy tender, smoky brisket in a handheld, flavor-packed bite. These mini sandwiches combine juicy, slow-cooked or smoked brisket with soft slider buns and your favorite toppings, making them perfect for parties, game days, or just a casual dinner with bold flavors. Whether you’re using leftover brisket or making it fresh, these sliders are always a hit.
These sliders are incredibly versatile and can be customized with whatever you have on hand. Swap the brisket for tri-tip, shredded pork, or carnitas for a delicious twist. Experiment with a tangy white BBQ sauce instead of the classic tomato-based version, and top it all off with your favorite cheese, letting it melt to perfection.
Helpful Tips
- Warm the brisket before assembling: Reheating the meat gently in its juices keeps it tender and prevents it from drying out.
- Toast the buns for texture: Lightly toasting the slider buns adds a nice crunch and helps them hold up better to the brisket and sauces.
- Don’t skimp on the sauce: A drizzle of barbecue sauce or a dollop of creamy horseradish sauce enhances the flavor and ties everything together beautifully.
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Irresistible Brisket Sliders
Ingredients
- 1 pound beef brisket cooked and reheated
- 1/2 cup BBQ sauce
- 12 Slider buns
- 2 tablespoons butter softened
- Sliced peppers quick pickles or cole slaw (optional toppings)
Instructions
- Cut the slider buns in half and butter them. Place the face down on a heated griddle and toast them to a golden brown. Remove them from the griddle. Slather the bottom buns with barbeque sauce.
- Warm up the brisket so it is tender and sliceable. Slice 12 long slices.
- Place a slice of warmed brisket onto each slider bun. Place your toppings, such as quick pickles and peppers, on top. I like to add a few quick pickles and some pickled sliced peppers because they add a great acidity.
- Pour on a bit more barbeque sauce and complete the sliders with the top bun.
Notes
- The key to tender, flavorful brisket is cooking it low and slow. Aim for a temperature around 225°F (107°C) and cook for several hours until the meat reaches an internal temperature of about 200°F (93°C).
- Warm the brisket at the same time as the buns so everything is ready to assemble while it’s warm.
- You can decide if you want to add BBQ sauce or not. We use our homemade Smoky Bourbon BBQ sauce.
Nutrition
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.