Brisket Sliders With White Barbecue Sauce Recipes

ROASTED BRISKET SLIDERS

Steps:

• Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
• In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
• Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
• Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
• Serve with the rolls, slaw, peppers, relish, pickles and spinach.

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

Steps:

• For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
• Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
• For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
• To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

INSTANT POT BBQ BRISKET SLIDERS

Steps:

• For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.
• For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.
• For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.
• For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.