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Prep time
20 minutes
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Cook time
4 hours
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makes
12 sliders
Author Notes
Every summer at family events, my Grandma would make us her slow-roasted brisket with homemade barbecue sauce, potato salad, bacon and three-bean baked beans, with rolls served on the side. It was something we always looked forward to as brisket wasn’t often on our weekly roster of recipes at home, and it was absolutely delicious. I used that brisket recipe for these BBQ brisket sliders—also made in the oven—and layered it on potato rolls with cheddar cheese and quick caramelized onions.
Tips & Tricks
- If your brisket is smaller or larger than 4 pounds, a good rule of thumb is to cook it for 1 hour per pound of meat, plus the additional 30 minutes uncovered.
- You can either place the fat cap on the bottom OR keep the fat cap right side up so the fat can melt down over the brisket.
- Season with salt the night before or a few hours prior to cooking, if you have time. This will help the brisket become more flavorful and tender (think seasoning from within).
- Cut against the grain for the most tender bites. You can also shred the brisket instead of cutting it.
- Store the brisket for 3 to 4 days in the refrigerator in airtight containers if not using immediately.
- To take it to the next level, add chopped parsley and garlic to the melted butter for brushing on top of the buns.
—Nea Arentzen
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Watch This Recipe
Slow-Roasted BBQ Brisket Sliders
Ingredients
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FOR THE BBQ BRISKET:
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4 pounds
brisket
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Kosher salt
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Freshly ground black pepper
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2 cups
ketchup
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1 cup
water
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1/8 cup
red wine vinegar
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2 tablespoons
Worcestershire sauce
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1/2 cup
brown sugar
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2
garlic cloves, grated
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FOR THE SLIDERS:
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3 tablespoons
butter, divided
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2
white onions, super thinly sliced
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2 tablespoons
water
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1 pinch
kosher salt
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12
slider buns (potato buns are best)
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8 ounces
cheddar, sliced (or shredded)
Directions
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Preheat the oven to 250ºF. Pat the brisket dry and season generously with salt and pepper (see tip).
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Place the brisket in a 9x13-inch baking dish and cover it with foil. Roast until fork-tender and the brisket reaches 200ºF on a kitchen thermometer, about 4 hours or 1 hour per pound.
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Meanwhile, in a large measuring cup, mix together the ketchup, water, red wine vinegar, Worcestershire sauce, brown sugar, and garlic until combined. Set aside.
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In a medium nonstick skillet over medium-high heat, melt 2 tablespoons butter. Add the sliced onions and cook, stirring frequently, until softened and pale brown, about 5 minutes. Add 2 tablespoons of water, scraping up any browned onions from the bottom of the pan. Keep cooking, stirring occasionally and adding more water 1 tablespoon at a time as needed, until deep golden brown and caramelized, about 15 minutes. Season to taste with a pinch of salt.
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Once done, remove the brisket from the oven and discard the fat. Increase the temperature to 350ºF and pour the BBQ sauce over the cooked brisket. Cook, uncovered, until the sauce is hot and caramelized and the meat is tender, another 30 minutes. Let it rest for 15 minutes before slicing (leave the oven on).
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Transfer the brisket to a cutting board, letting excess BBQ sauce drip off into the baking dish. Cut or shred the meat into bite-sized pieces, then transfer it to a large bowl. Pour the BBQ sauce over the brisket and toss to coat everything in sauce. Wipe the baking dish clean.
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Cut the tray buns in half horizontally, then place the bottom halves in the same baking dish. Spread the brisket evenly over the bottom of the buns, then top with the caramelized onions and cheese. Add the top bun layer.
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Melt the remaining 1 tablespoon butter and brush it over the tops of the sliders. Sprinkle it with salt (see tip). Return the baking dish to the oven and bake until the slides are warmed through and the cheese has melted, 10 to 12 minutes.
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