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Best Smoked Brisket Sliders with Tangy Coleslaw

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Smoky, tender brisket piled on soft slider buns and topped with a tangy, crunchy coleslaw. This recipe delivers the perfect bite every time, ideal for game days, backyard parties, or any gathering.

Ingredients

Scale
  • 4–5 pounds beef brisket
  • 1/4 cup yellow mustard
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper (optional)
  • 1 small head green cabbage (about 1 pound), shredded
  • 2 medium carrots, shredded
  • 1/4 cup apple cider vinegar
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon celery seeds
  • Salt and pepper to taste
  • 12–16 slider buns (brioche or potato rolls)
  • 2 tablespoons butter, melted
  • Pickle slices (optional)

Instructions

  1. Prepare the brisket: Trim excess fat, leaving a 1/4-inch fat cap. Pat dry. Apply yellow mustard as a binder. Mix salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne. Rub generously on all sides. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
  2. Set up smoker: Preheat smoker to 225°F. Add soaked wood chips (hickory, oak, or mesquite).
  3. Start smoking: Place brisket fat side up on smoker grate. Insert probe thermometer into thickest part. Smoke undisturbed for 4-5 hours.
  4. Wrap brisket: When internal temperature stalls around 150-160°F (around 4-5 hours), remove brisket and wrap tightly in aluminum foil or butcher paper. Add a splash of beef broth or apple juice if desired. Return to smoker.
  5. Continue smoking: Keep at 225°F until internal temperature reaches 200-205°F (another 3-5 hours). Total time: 1 to 1.5 hours per pound. Brisket is done when it probes like butter.
  6. Rest brisket: Remove from smoker, keep wrapped, and place in a cooler or insulated container. Rest for at least 1 hour, up to 3 hours.
  7. Make coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and pepper. Add shredded cabbage and carrots; toss to coat. Cover and refrigerate for at least 30 minutes.
  8. Toast buns: Preheat oven to 350°F. Split buns and place cut-side up on a baking sheet. Brush with melted butter. Toast for 5-7 minutes until golden brown.
  9. Slice brisket: Unwrap rested brisket and slice against the grain into 1/4-inch thick slices. Reserve juices from wrap.
  10. Assemble sliders: Place sliced brisket on bottom half of each toasted bun. Top with coleslaw and pickle slices if using. Place top bun on and press gently. Serve immediately.

Notes

Don’t skip the dry brine—it helps form a better bark and deeper flavor. Manage temperature, not time; every brisket cooks differently. Spritz with apple cider vinegar and water mix during the first few hours. Only slice as much brisket as needed to prevent drying out. The brisket tastes even better the next day.

Nutrition

Keywords: smoked brisket sliders, tangy coleslaw, barbecue sliders, game day food, brisket recipe

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