Ingredients:
- 1 (3-4 pound) beef brisket flat
- 2 tablespoons kosher salt
- 2 tablespoons black pepper, freshly ground
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 4 cups shredded cabbage (about 1/2 medium head)
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
- 12 slider buns
- Your favorite BBQ sauce (optional)
Instructions:
- Prepare the Brisket Dry Rub: Combine all dry rub ingredients in a bowl.
- Rub the Brisket: Generously coat the brisket with the dry rub, ensuring all surfaces are covered. Wrap tightly in plastic wrap and refrigerate overnight (or at least 4 hours).
- Prepare the Smoker: Preheat your smoker to 225°F (107°C) and add wood chips according to your smoker's instructions.
- Smoke the Brisket: Place the brisket directly on the smoker grate, fat side up. Smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C).
- Wrap the Brisket: Remove the brisket from the smoker and wrap tightly in aluminum foil or butcher paper with beef broth.
- Continue Smoking: Return the wrapped brisket to the smoker and continue smoking for another 2-4 hours, or until the internal temperature reaches 203°F (95°C) and the brisket is probe tender (a thermometer should slide in with little resistance).
- Rest the Brisket: Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour (longer is better!).
- Prepare the BBQ Slaw: While the brisket rests, combine all slaw ingredients in a large mixing bowl. Toss well and season to taste with salt and pepper. Refrigerate until ready to serve.
- Slice the Brisket: Unwrap the brisket and slice against the grain into thin slices.
- Assemble the Sliders: Pile the sliced brisket onto slider buns. Top with BBQ slaw and a drizzle of your favorite BBQ sauce (optional). Serve immediately.