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Easy Smoked Brisket Sliders: Best Tailgate Recipe

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These best smoked brisket tailgate sliders were born from a moment of pure kitchen chaos, and they’ve become my go-to for every game day since. They’re forgiving, they feed a crowd, and honestly, they taste like victory.

Ingredients

Scale
  • 1 (10-12 pound) whole packer brisket
  • ¼ cup coarse kosher salt
  • ¼ cup coarse black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon smoked paprika
  • ½ head green cabbage, thinly shredded
  • 1 large carrot, grated
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon celery seed
  • Salt and pepper to taste
  • ½ cup mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 12–15 slider buns
  • Butter, softened
  • Pickled jalapeños (optional)
  • Fresh cilantro or parsley (for garnish)

Instructions

  1. Prepare the brisket: Trim fat cap to ¼-inch, pat dry, apply rub (salt, pepper, garlic powder, onion powder, smoked paprika), wrap in plastic, and refrigerate for at least 8 hours or overnight.
  2. Preheat smoker to 225°F with oak or hickory wood. Fill a spray bottle with equal parts apple cider vinegar and water.
  3. Place brisket on smoker fat side up, point facing heat. Smoke for 2 hours without opening, then spritz every 45-60 minutes.
  4. When brisket reaches 165-170°F internal, wrap tightly in pink butcher paper or heavy-duty aluminum foil. Return to smoker and cook until internal temperature reaches 200-205°F (about 4-6 more hours).
  5. Remove brisket from smoker, wrap in a clean towel, and place in a cooler to rest for at least 1 hour (up to 4 hours).
  6. Make the slaw: Combine shredded cabbage and carrot. Whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Pour over cabbage mixture and toss. Refrigerate for at least 30 minutes.
  7. Make the spicy mayo: Whisk together mayonnaise, sriracha, lime juice, smoked paprika, and garlic powder. Set aside.
  8. Slice rested brisket against the grain into ¼-inch thick slices.
  9. Toast slider buns on a griddle or in a cast iron skillet with butter until golden.
  10. Assemble sliders: Spread spicy mayo on bottom bun, pile on sliced brisket, add slaw, and top with other bun. Secure with a toothpick if desired.

Notes

The brisket can be smoked a day ahead. For a smoky flavor without a smoker, add liquid smoke to the cooking liquid. Let the brisket rest at least 1 hour before slicing. Slice against the grain for tenderness.

Nutrition

Keywords: smoked brisket sliders, tailgate recipe, game day food, brisket sliders, smoked brisket

Find it online: https://gleefulfork.com/easy-smoked-brisket-sliders-best-tailgate-recipe/