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Flavorful Better Than Any BBQ Joint Smoked Brisket Sliders

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These smoked brisket sliders feature tender, juicy meat with a smoky depth, wrapped in soft slider buns and topped with tangy barbecue sauce and pickles. Perfect for BBQ fans looking for an easy, crowd-pleasing recipe.

Ingredients

Scale
  • 3 to 4 pounds whole packer brisket (well-marbled cut)
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 cups hickory or oak wood chips, soaked for 30 minutes
  • 1 cup barbecue sauce (homemade or store-bought, e.g., Stubb’s Original)
  • 12 soft slider buns (potato buns recommended)
  • Dill pickle slices for topping
  • Optional toppings: coleslaw, sliced red onions, jalapeños

Instructions

  1. Trim the brisket by removing any thick fat cap, leaving about 1/4 inch for flavor and moisture. Remove silver skin and large chunks of fat (about 10 minutes).
  2. In a mixing bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to prepare the dry rub.
  3. Pat the brisket dry with paper towels and generously coat all sides with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
  4. Preheat the smoker to 225°F (107°C). Add soaked hickory or oak wood chips to create smoke.
  5. Place the brisket fat-side up on the smoker grate and smoke for 6 to 8 hours, maintaining steady temperature. Insert a meat thermometer and smoke until internal temperature reaches 165°F (74°C).
  6. Wrap the brisket tightly in butcher paper or aluminum foil to lock in moisture. Return to smoker and continue cooking until internal temperature reaches 203°F (95°C), about 3 to 4 more hours.
  7. Remove the brisket from the smoker, keep wrapped, and let rest for at least 1 hour.
  8. Slice the brisket against the grain into thin pieces. Shred some of the meat for slider filling.
  9. Lightly toast slider buns. Assemble sliders by layering shredded brisket, drizzling with barbecue sauce, and topping with pickles and optional coleslaw or sliced onions.

Notes

Maintain a consistent smoker temperature around 225°F (107°C). Use the Texas Crutch method by wrapping brisket at 165°F to retain moisture. Slice against the grain for tender bites. For gluten-free, substitute slider buns with gluten-free rolls or lettuce wraps. Smoking times vary by brisket size and smoker consistency.

Nutrition

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