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Savory Smoked Brisket Sliders with Easy Zesty Jalapeño Slaw

smoked brisket sliders - featured image
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These sliders feature tender, smoky brisket paired with a bright, tangy pickled jalapeño slaw, perfect for casual gatherings or a flavorful weeknight meal.

Ingredients

Scale
  • 4–5 pounds beef brisket (preferably flat cut)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt (Diamond Crystal preferred)
  • 2 tablespoons olive oil or mustard (to help rub stick)
  • Wood chips (hickory or oak) for smoking
  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, julienned or shredded
  • 1/4 cup pickled jalapeños, chopped (adjust to heat preference)
  • 1/4 cup apple cider vinegar
  • 1/3 cup mayonnaise (full-fat or Greek yogurt as substitute)
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Slider buns or mini brioche rolls
  • Butter, melted (for toasting buns)
  • Pickles (optional)

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch to keep it moist.
  2. Rub the brisket all over with olive oil or mustard to help the seasoning stick.
  3. Combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a bowl and coat the brisket generously.
  4. Let the brisket rest at room temperature for 30 minutes before smoking.
  5. Preheat smoker or grill for indirect heat at 225°F (107°C). Add soaked wood chips (hickory or oak).
  6. Place brisket fat-side up on the smoker grate and insert a meat thermometer probe into the thickest part.
  7. Smoke brisket for 8-10 hours until internal temperature reaches 195-205°F (90-96°C) and meat is tender.
  8. Remove brisket from smoker, wrap in butcher paper or foil, and let rest for at least 30 minutes.
  9. Prepare the pickled jalapeño slaw by combining shredded cabbage, carrots, and chopped pickled jalapeños in a large bowl.
  10. Whisk together apple cider vinegar, mayonnaise, honey, lime juice, salt, and pepper in a smaller bowl.
  11. Toss the dressing with the vegetables until well coated; adjust seasoning and heat to taste.
  12. Brush slider buns with melted butter and toast on a skillet or in the oven until golden brown.
  13. Thinly slice the rested brisket against the grain.
  14. Assemble sliders by piling brisket on the bottom bun, topping with jalapeño slaw and pickles if desired, then cover with the top bun.
  15. Serve immediately while warm and fresh.

Notes

Use a reliable instant-read thermometer to avoid overcooking. Wrap brisket in butcher paper during the stall phase to retain moisture and enhance bark. Slice brisket against the grain for tenderness. Prepare slaw a few hours ahead for best flavor. For gluten-free, use gluten-free buns or lettuce wraps. Reheat brisket wrapped in foil at 300°F for 15-20 minutes to keep moist.

Nutrition

Keywords: smoked brisket sliders, jalapeño slaw, smoked brisket recipe, slider recipe, barbecue sliders, easy sliders, smoky brisket, pickled jalapeño slaw

Find it online: https://flurpchef.com/savory-smoked-brisket-sliders-with-easy-zesty-jalape-n-o-slaw-recipe/