Slow Cooker Brisket Sliders

Close-up of a barbecue brisket slider topped with pickles and pickled onions on a soft slider bun.

Tender slow cooker brisket gets shredded, tossed in barbecue sauce, and piled onto soft slider buns with pickles and onions. Easy, saucy sandwiches that disappear fast at parties, game day, or busy weeknights.

Course Main Dish - Beef

Cuisine American - Southern

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 306kcal

Author Marye Audet-White

Ingredients

1 ½ tablespoons packed light brown sugar
2 teaspoons kosher salt
1 teaspoon ground cumin
¾ teaspoon cracked black pepper
2 pounds trimmed beef brisket
2 chipotle chiles in adobo sauce minced
3 garlic cloves minced
1 cup barbecue sauce your favorite
1 teaspoon liquid smoke
12 slider buns
sweet heat pickles
candied jalapeno
pickled red onion

Instructions

Stir together brown sugar, kosher salt, cumin, and black pepper in a small bowl.
Rub the brisket with sugar mixture. Place brisket, chipotle chiles, and garlic in a 6-quart slow cooker.
Cover about 8 hours on low.
Transfer brisket to a cutting board, reserving ½ cup cooking liquid.
Using 2 forks, shred brisket; place in a large bowl.
Stir in the bbq sauce and reserved cooking liquid.
Divide meat evenly among bottom halves of buns.
Add pickle chips, and cover with bun tops.

Notes

Storage:

Store the shredded brisket in an airtight container with a little of the cooking liquid or sauce so it stays juicy. It will keep in the refrigerator for 3–4 days. Freeze for up to 3 months.

Tips:

Use a brisket with some fat
Warm brisket pulls apart easily. Shred it while it's hot.

Nutrition