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Flavorful Smoked Brisket Sliders with Easy Zesty Coleslaw and Pickled Jalapenos

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These smoked brisket sliders combine tender, smoky beef with a crisp, tangy coleslaw and spicy pickled jalapenos for a delicious and crowd-pleasing sandwich perfect for gatherings.

Ingredients

Scale
  • 3–4 pounds brisket flat cut (well-marbled)
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher or sea salt
  • 2 tablespoons olive oil or mustard (to bind the rub)
  • 3 cups shredded green cabbage
  • 1 cup grated carrots
  • ½ small red onion, thinly sliced
  • ½ cup mayonnaise (good-quality brand like Hellmann’s or Duke’s)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed (optional)
  • Salt and pepper to taste
  • 3–4 medium fresh jalapenos
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 garlic cloves, smashed
  • Optional: black peppercorns and oregano
  • Slider buns (soft, slightly sweet varieties)
  • Butter (for toasting buns)

Instructions

  1. Trim the brisket flat, removing excess fat but leaving about ¼ inch for moisture (about 10 minutes).
  2. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper in a bowl.
  3. Rub olive oil or mustard over the brisket, then coat evenly with the spice mixture. Let sit for 30 minutes at room temperature.
  4. Preheat smoker to 225°F (107°C) using hardwoods like oak or hickory. Place a water pan inside to maintain moisture.
  5. Place brisket fat side up on smoker grate and smoke for 6-7 hours, maintaining steady temperature. Wrap brisket in butcher paper or foil at 165°F (74°C) to speed stall phase.
  6. Remove brisket when internal temperature reaches 195°F to 205°F (90°C to 96°C). Let rest wrapped for at least 1 hour.
  7. Slice jalapenos into rings, discard seeds for milder heat if desired.
  8. In a saucepan, combine vinegar, water, sugar, salt, garlic, and optional spices. Bring to a boil, then pour over jalapenos in a jar. Cool and refrigerate for at least 1 hour.
  9. Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper in a bowl.
  10. Toss shredded cabbage, grated carrots, and sliced red onion in the dressing until well coated. Chill until serving.
  11. Spread butter on slider buns and toast on skillet or grill until golden brown.
  12. Pull or thinly slice rested brisket. Assemble sliders by piling brisket on bottom buns, topping with coleslaw and pickled jalapenos, then capping with top buns. Serve immediately.

Notes

Maintain steady smoker temperature at 225°F to avoid burnt edges. Wrap brisket in butcher paper at stall phase to retain moisture. Let brisket rest at least 1 hour before slicing. Pickled jalapenos taste better after 24 hours. Toast buns for added crunch. Coleslaw should be creamy but crisp, not soggy. Variations include spicy chipotle mayo, vegetarian smoked jackfruit or mushrooms, and seasonal slaw options.

Nutrition

Keywords: smoked brisket sliders, barbecue sliders, coleslaw, pickled jalapenos, smoked brisket recipe, easy sliders, game day food, backyard barbecue

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