Choice Of Beef Brisket Recipe

Prepare and season brisket

Heat oven to 300°F (150°C) or prepare smoker to 250°F (120°C). Pat 4 lb brisket dry. Mix 2 tbs kosher salt, 2 tbs coarse black pepper, 2 tsp garlic powder, 1 tsp onion powder and 1 tbs smoked paprika. Rub brisket all over with vegetable oil, then evenly rub the spice mix over the meat.

Sear

In a large heavy ovenproof pan or Dutch oven over medium-high heat, sear the brisket 3–4 minutes per side until deeply browned (use tongs; render some fat but avoid burning).

Braise

Add 1 cup beef broth, 2 tbs apple cider vinegar and 1 tbs brown sugar to the pan. Bring to a simmer, cover tightly (lid or heavy foil) and transfer to the oven (or place pan in smoker). Cook until fork-tender, about 3.5–4 hours, checking once at 2.5 hours to ensure liquid remains; add up to 1/2 cup additional broth if dry.

Rest and shred

Remove covered brisket and let rest 20–30 minutes covered. Using two forks or meat claws, shred the beef into large chunks/pulled pieces, reserving any braising liquid. Taste and adjust seasoning with salt and pepper if needed.

Finish with sauce

Return shredded brisket to the pan with 1/2–3/4 cup barbecue sauce and 1/4 cup reserved braising liquid; gently toss over low heat until warmed and sauced, 3–5 minutes.

Season chicken

Preheat oven to 325°F (165°C) or prepare slow cooker. Pat 3 lb chicken thighs dry. Rub with 1.5 tbs kosher salt, 1 tbs black pepper, 1 tsp smoked paprika and 1 tbs yellow mustard so pieces are evenly coated.

Cook

If using oven: place chicken in a baking dish, add 1 cup chicken broth, cover tightly and bake 1.25–1.5 hours until internal temp reaches 175°F and meat is pull-apart tender. If using slow cooker: add chicken and 1 cup chicken broth; cook on low 4–5 hours.

Make North Carolina-style vinegar sauce

While chicken cooks, whisk together 1 cup apple cider vinegar, 2 tbsp brown sugar and 1 tsp hot sauce in a bowl until sugar dissolves. Taste — it should be tangy with a touch of sweetness; adjust hot sauce to heat preference.

Shred and combine

Transfer cooked chicken to a cutting board, shred with forks. Place shredded chicken in a large bowl, pour 1/2–3/4 cup of the vinegar sauce over the meat, toss to coat. Keep additional sauce to serve on the side.

Warm and serve

If serving on sliders, briefly warm the shredded chicken in a saucepan with 1/4 cup sauce over low heat, 2–3 minutes, to incorporate flavors.

Season pork

Preheat oven to 300°F (150°C) or set slow cooker. Combine 1.5 tbs kosher salt, 2 tbsp brown sugar, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp ground cumin. Rub evenly over 4 lb pork shoulder.

Sear (optional) and cook low-and-slow

In a large Dutch oven over medium-high heat, brown pork 3–4 minutes per side to develop crust (optional). Add 1 cup apple cider vinegar and 1 cup water, cover and bake 4–5 hours until pull-apart tender. For slow cooker: add pork, vinegar and water, cook low 8–9 hours or high 5–6 hours.

Rest and shred

Remove pork, let rest 15–20 minutes covered. Shred using two forks or meat claws. Skim and reserve cooking liquid; mix 1/2 cup reserved liquid with 3/4 cup barbecue sauce and toss with shredded pork to moisten.

Assemble sliders

Split 12 slider buns, brush cut sides lightly with melted butter and toast in a skillet or oven until golden. Pile 2–3 oz shredded pork per bun, add sliced pickle and a small spoonful of coleslaw, top and serve.

Toast buns

For any slider option, preheat skillet or oven broiler. Brush 12 slider buns' cut sides with melted butter and toast until lightly golden and crisp, about 1–2 minutes per side on skillet or 1–2 minutes under broiler—watch carefully.

Build brisket or chicken sliders

For brisket: place 2–3 oz sauced shredded brisket on each toasted bun bottom, top with a small spoonful of coleslaw (optional) and a pickle slice, add top bun. For pulled chicken: place 2–3 oz vinegar-coated pulled chicken on bun bottom, add a little extra vinegar sauce if desired, top with coleslaw and bun top.

Serve

Arrange sliders on a platter and serve immediately with extra barbecue sauce and remaining North Carolina vinegar sauce on the side.