Bbq Brisket 'blitz' Sliders Recipe

Trim and bind

Trim excess fat from the brisket leaving a thin fat cap (about 1/8 inch). Pat brisket dry with paper towels. Spread the yellow mustard over all surfaces of the brisket to act as a binder.

Season

Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub the spice mix evenly over the entire brisket, pressing gently so it adheres to the mustard-coated meat.

Preheat oven to 325°F (160°C). In a medium bowl, whisk together beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, and liquid smoke until sugar dissolves and mixture is combined.

Place the seasoned brisket fat-side up in a large, oven-safe roasting pan or Dutch oven. Pour the braising liquid around (not over) the brisket to keep the spice rub in place; you want about 1/2 inch of liquid in the pan. Cover tightly with a lid or foil.

Braise the brisket in the preheated oven until very tender and a thermometer inserted into the thickest part reads about 195–205°F (90–96°C), about 2 to 2½ hours for a 2 lb piece. Check after 90 minutes; if liquid is low, add up to 1/2 cup hot water or broth. The meat should pull apart easily with tongs or forks.

Remove the brisket to a cutting board and tent with foil. Pour the remaining braising liquid from the pan into a small saucepan, skim off excess fat, and simmer over medium heat 5 minutes to concentrate flavors. Stir in your favorite BBQ sauce, butter, and apple juice (if using). Taste and adjust seasoning; keep warm.

Using two forks, shred the brisket into bite-sized pieces. Transfer shredded meat to the saucepan with the warmed BBQ sauce and toss gently until well coated.

Split slider buns and butter the cut sides lightly with salted butter. Heat a large skillet or griddle over medium-high heat. Toast buns, buttered side down, until golden brown, about 1–2 minutes; remove and keep warm.

Assemble sliders: Pile about 2 to 3 tablespoons of sauced shredded brisket onto the bottom half of each bun (adjust to preference). Top with a slice of dill pickle, a few rings of thin red onion, and about 1 to 2 tablespoons of coleslaw. Cap with the top bun.

If desired, garnish with a sprinkle of chopped fresh parsley and a dash of hot sauce for heat. Serve immediately while warm.