Best 3 Brisket Sliders With White Barbecue Sauce Recipes

ROASTED BRISKET SLIDERS

Roasted Brisket Sliders image

Provided by Ree Drummond : Food Network

Time 8h25m

Yield 24 sliders

Number Of Ingredients 14

Ingredients

2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
One 6- to 8-pound trimmed beef brisket
8 cloves garlic, peeled
24 Hawaiian rolls, warmed
Favorite slaw, for serving
2 cups pickled deli peppers
2 cups pepper relish
2 cups pickle chips
2 cups baby spinach

Steps:

Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
Serve with the rolls, slaw, peppers, relish, pickles and spinach.

INSTANT POT BBQ BRISKET SLIDERS

Instant Pot BBQ Brisket Sliders image

Meet your new favorite summer recipe that won't heat up your house! Here, brisket is crusted with plenty of peppercorns, then cooked in an Instant Pot to save time and keep you cool. Once you slice the meat and toss it in a homemade barbecue sauce, no one will believe you didn't work all day for it. Tucked into sturdy, delicious pretzel buns with a crunchy, creamy broccoli slaw, these sliders are perfect for low-stress entertaining.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 9 sliders

Number Of Ingredients 23

Ingredients

1 1/2 pounds flat-cut brisket
1 tablespoon whole tri-color peppercorns, coarsely crushed
Kosher salt
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 1/2 cups low-sodium chicken or beef broth
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon celery salt
One 12-ounce package broccoli slaw
Kosher salt and freshly ground black pepper
3/4 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon packed dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon molasses
1/4 teaspoon celery salt
Kosher salt
One 11-ounce package pretzel slider buns

Steps:

For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.
For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.
For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.
For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.

TEXAS BBQ BRISKET SLIDERS RECIPE - (4.3/5)

Texas BBQ Brisket Sliders Recipe - (4.3/5) image

Provided by dkanon

Number Of Ingredients 5

Ingredients

1 package McCormick® Grill Mates® Slow & Low Smokin' Texas BBQ Rub
4 pounds beef brisket
24 slider or small dinner rolls
3/4 c McCormick® Grill Mates® Vintage Smokehouse with Honey BBQ Sauce
4 cups prepared coleslaw

Steps:

Rub Seasoning over beef. Place beef, fat side up, in 13x9-inch foil pan. Cover with foil. Refrigerate overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill. Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180ºF to 185ºF. Carefully remove pan from grill. Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190ºF to 200ºF. Remove beef from grill. Let stand 10 minutes. Slice brisket. Serve brisket slices on slider rolls. Top with BBQ Sauce and slaw. Serve with additional BBQ Sauce, if desired.