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Flavorful Smoked Brisket Sliders Recipe with Easy Pickled Red Onion Slaw

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These sliders combine tender smoked brisket with a tangy pickled red onion slaw for a smoky, fresh, and satisfying bite perfect for casual entertaining.

Ingredients

Scale
  • 3–4 lbs beef brisket flat cut
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Wood chips for smoking (hickory or oak recommended)
  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar (120 ml)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 cups shredded green cabbage
  • 1 medium carrot, julienned
  • Small handful fresh cilantro, chopped (optional)
  • Black pepper to taste
  • 12 small slider buns or soft dinner rolls
  • About 1 cup barbecue sauce (optional, 240 ml)
  • 2 tablespoons butter (for toasting buns)

Instructions

  1. Prepare the brisket rub by mixing smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl.
  2. Trim excess fat from the brisket, leaving a thin layer for moisture, and pat dry.
  3. Rub olive oil all over the brisket, then coat evenly with the spice mixture. Let sit at room temperature for 30 minutes or refrigerate overnight.
  4. Preheat the smoker to 225°F (107°C) and add wood chips. If using a grill or oven, set up for indirect heat with smoking method.
  5. Smoke the brisket fat-side up until internal temperature reaches 195°F (90°C), about 6-8 hours.
  6. Wrap the brisket in foil and let rest for at least 1 hour to redistribute juices.
  7. Make the pickled red onion slaw by heating apple cider vinegar, sugar, and salt until sugar dissolves. Pour warm pickling liquid over sliced onions and let sit 20 minutes.
  8. Toss pickled onions with shredded cabbage, julienned carrot, chopped cilantro, and black pepper.
  9. Slice the brisket thinly against the grain.
  10. Butter and toast the slider buns until golden.
  11. Assemble sliders by spreading barbecue sauce on buns (optional), adding brisket slices, topping with pickled red onion slaw, and placing the bun top.

Notes

Use a meat thermometer to ensure brisket reaches 195°F for tenderness. Rest brisket wrapped in foil for at least 1 hour before slicing. Toast buns to prevent sogginess. Slaw can be made ahead and stored refrigerated for up to 3 days. Leftover brisket keeps up to 4 days refrigerated. For gluten-free, use almond flour buns or lettuce wraps. For smoky flavor without a smoker, use oven or slow cooker with smoked paprika and liquid smoke.

Nutrition

Keywords: smoked brisket sliders, pickled red onion slaw, barbecue sliders, smoked meat, easy sliders, backyard barbecue, game day food

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