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BBQ Brisket Sliders

BBQ brisket sliders with smoky, fork-tender beef and a saucy shredded texture piled onto toasted Hawaiian slider rolls. Braise the brisket until pull-apart, then bake the assembled sliders until golden and warm.
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Prep Time 25 minutes
Cook Time 3 hours 40 minutes
resting 20 minutes
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the brisket
  • 3.5 lb beef brisket (flat cut)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup beef broth
  • 1.5 cup BBQ sauce divided
For the sliders
  • 12 Hawaiian slider rolls
  • 2 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1.5 cup coleslaw store-bought or homemade
  • 1 pickles for serving

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Season and refrigerate
  1. Rub brisket with olive oil, then season all over with kosher salt, black pepper, garlic powder, and smoked paprika.
  2. Refrigerate uncovered (preferably overnight) to help the seasoning set.
Sear and braise the brisket
  1. Sear brisket in a Dutch oven over medium-high heat for 3–4 minutes per side, until browned.
  2. Add beef broth and 3/4 cup BBQ sauce to the pot.
  3. Cover and braise in a 300°F oven for 3–3.5 hours, until fork-tender and easily shredded.
  4. Rest brisket in the braising liquid for 20 minutes.
Shred and sauce
  1. Shred brisket with two forks, discarding excess fat.
  2. Toss shredded brisket with remaining 3/4 cup BBQ sauce and enough braising liquid to keep it saucy but not soupy.
Assemble and bake sliders
  1. Preheat oven to 350°F and slice slider rolls in half horizontally, keeping them connected.
  2. Place bottom halves in a 9x13 baking dish and pile brisket onto the rolls.
  3. Top brisket with coleslaw, then place top halves on.
  4. Brush tops with melted unsalted butter mixed with garlic powder.
  5. Cover with foil and bake 10 minutes until warmed through.
  6. Uncover and bake 5 more minutes until golden.
  7. Serve hot with pickles on the side.

Notes

Make-ahead: braise and shred the brisket up to 3 days ahead, then cool and refrigerate; rewarm gently with a splash of braising liquid. Assemble and bake the sliders the day you serve for the best toasted texture. Freezing: brisket only freezes up to 3 months—thaw overnight in the fridge and reheat before assembly. Dietary swap: use a lower-sugar BBQ sauce if you want a milder sweetness without changing the method.