Easy Brisket Sliders

Laura Lynch

• 42
   votes
• 5 Comments
• Jump to Recipe

These easy Brisket Sliders are made with deliciously tender smoked brisket (get the recipe here), served on toasted, buttered slider rolls, bbq sauce, a quick pickle, and pickled red peppers.

When we go our smoker and started making our own smoked brisket, that’s when the slider started. Oh my gosh, these sliders are so good. We almost make the brisket now just to make the sliders.

Since they are so easy to make, you can whip them up quickly for a party. They make the best finger food and I guarantee everyone who tastes one will be asking you for the recipe.

» You might like Brisket vs Tri Tip: What are the Differences? and Beef & Cheddar Sliders.

Ingredients You Need

• Brisket – You can buy brisket already smoked at the grocery store or supermarket or you can make it yourself. If you want to make it yourself, follow our smoked brisket recipe. For 12 sliders, you’ll need 1 pound of cooked brisket. 
• Barbeque Sauce – You can any BBQ sauce that you like or make your own. I always make my own Smoky Bourbon BBQ Sauce, but I also really like Sweet Baby Ray’s Original BBQ Sauce. 
• Slider buns – You can buy any brand of slider buns that you can find. I like to use St. Pierre’s Brioche Slider Buns, but if you can’t find those any will do. I don’t like to use King’s Hawaiian sweet rolls because they’re too sweet.
• Butter – You have to toast the buns with butter. This adds a ton of flavor and I actually think it’s half the reason these are so good so don’t skip this step.
• Other Slider Toppings – Quick pickles, cole slaw, or sliced peppers.

How to Make Brisket Sliders

Step 1: Toast the buns

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.

Step 2: Warm the brisket

If you’ve just smoked brisket to use for these sliders, slice it into thin slices that will fit on your buns. If you’re using leftover brisket, warm it up so the meat is tender and sliceable.

Step 3: Assemble

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.

Additions & Substitutions

• These sliders are made with brisket, but if you don’t have any brisket you can use oven-roasted tri tip, Cuban Mojo marinated pork, or even carnitas. Any type of fork tender meat will go great in these sliders.
• We like to make a White Alabama BBQ Sauce that is killer. You can sub out the regular BBQ sauce with white BBQ Sauce for something a little different. Trust me, it’s delicious.
• Maybe melt some cheese on top of the brisket. Swiss or a little cheddar will add another yummy dimension to these sliders.

What Smoker to Use

Z Grills 7002C2E Pellet Grill & Smoker

The 7002C2E is a new model featuring a digital PID control board and advanced technology for even temperatures and consistent results. With the built-in dual temperature probes, a huge pellet hopper, pellet cleanout system, and pellet view window, your grilling experience will be enhanced like never before. See this grill and more on the Z Grills site.

Traeger Grills Pro Series 22 Pellet Grill & Smoker

Traeger created the original wood-pellet grill as the ultimate way to achieve wood-fired taste. The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking.

You can use any type of wood pellets you like. I prefer Hickory, which is great for naturally enhancing beef, chicken, pork, and veggies with full-bodied, bold flavor.

Frequently Asked Questions

What type of slider buns should I use?

There are many different brands and types of slider buns. Sometimes you can find ones that are just like hamburger buns, only smaller. Those are ideal. You can also use brioche buns or pretzel buns. I wouldn’t use the sweet rolls for this recipe because they are just a bit too sweet and change the overall taste of the sliders.

Should the brisket be sliced or shredded?

If you’re using leftover brisket, it’s best to warm the brisket back up and then slice it thinly. If the meat is super tender like smoked brisket tends to be, then slices are the best way to go. You can shred it as well, but the smaller pieces tend to fall off the slider, so it’s a bit messier.

4.1 from 29 votes

Bacon, Jalapeño, and Corn Salad

19
Jul

4.6 from 5 votes

Sriracha Bacon Jerky

31
Aug

5 from 6 votes

Refreshing Limoncello Spritz

12
Aug

4.5 from 80 votes

Pork Belly Tacos with Crunchy Slaw

04
Sep

Like it, Love it, Want Some More of It? Subscribe to our YouTube channel to watch us cook and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊

Easy Brisket Sliders

These easy Brisket Sliders are made with deliciously tender smoked brisket served on toasted, buttered slider rolls, bbq sauce, a quick pickle, and pickled red peppers.

4.96 from 42 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 15 minutes minutes

Servings: 12 Sliders

Calories: 254kcal

Author: Laura Lynch

Ingredients

For the brisket:

• 2 pound (907.18 g) beef brisket
• 1 tablespoon (14.79 ml) olive oil
• 2 teaspoons (4 g) paprika
• 2 teaspoons (12 g) salt
• 1/2 teaspoon (1 g) black pepper
• 1/2 teaspoon (1.5 g) garlic powder

For the sliders:

• 1/2 cup (118.29 ml) BBQ sauce
• 12 Slider buns
• 2 tablespoons (28 g) butter softened
• Sliced peppers quick pickles, or cole slaw (optional toppings)

Cook ModePrevent your screen from going dark

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.
• If you're cooking a brisket mix the seasonings in a bowl. Rub the brisket with olive oil and season with the seasoning mix. Wrap the brisket and refrigerate for at least 2 hours, or overnight if possible.
• When ready to cook, set the Traeger temperature to 225°F(107°C). Preheat with the lid closed for 15 minutes. Unwrap the brisket and place it, fat-side down, on the grill. Insert a meat thermometer probe into the thickest part.
• Close the lid and cook for about 5 hours, or until the internal temperature reaches 160°F(71°C).
• Remove the brisket and wrap it in butcher paper or tin foil to form a packet around the meat. Place it back on the grill at 225°F(107°C) until the internal temperature reaches 203°F(95°C). Remove from the grill and rest, still wrapped, for at least 30 minutes to 2 hours before slicing.
• If you’re using leftover brisket, warm it up so the meat 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.

Equipment Needed

• Smoker pellet grill

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

Calories: 254kcal | Carbohydrates: 21g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 585mg | Potassium: 288mg | Fiber: 2g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 3mg

Pin it for later!

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.