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Flavorful Smoked Brisket Sliders with Easy Spicy Jalapeño Coleslaw

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Tender smoked brisket paired with a spicy jalapeño coleslaw creates flavorful sliders perfect for gatherings and casual dinners.

Ingredients

Scale
  • 5 lbs whole beef brisket, trimmed of excess fat
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • 2 cups wood chips for smoking (hickory or oak recommended)
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot, shredded
  • 1–2 jalapeños, thinly sliced (seeds removed for milder heat)
  • ½ cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and black pepper to taste
  • 12 slider buns, lightly toasted
  • Pickle slices (optional)

Instructions

  1. Trim excess fat from the brisket, leaving about ¼-inch layer for flavor. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub this seasoning all over the brisket evenly. Let it rest at room temperature for 30 minutes.
  2. Preheat your smoker or grill to 225°F (107°C). Add hickory or oak wood chips to create steady smoke. Monitor temperature with a thermometer and adjust vents as necessary.
  3. Place the brisket fat side up on the smoker grate. Close the lid and smoke for about 6-8 hours, or until internal temperature reaches 165°F (74°C). Avoid opening the lid frequently.
  4. Once the brisket hits 165°F, wrap tightly in butcher paper or aluminum foil. Return to smoker and cook until internal temperature reaches 203°F (95°C), about another 2-3 hours.
  5. Remove wrapped brisket from smoker and let rest for at least 1 hour to allow juices to redistribute.
  6. In a large bowl, combine shredded green and purple cabbage, carrot, and sliced jalapeños. In a smaller bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and black pepper. Pour dressing over veggies and toss until coated. Chill in fridge until ready to serve.
  7. Slice the brisket thinly against the grain. Lightly toast slider buns. Pile slices of brisket on the bottom bun, top with a generous spoonful of jalapeño coleslaw, and add pickles if desired. Close sliders and serve immediately.

Notes

Use a digital thermometer to avoid opening the smoker frequently. Wrap brisket at 165°F to keep it moist. Remove jalapeño seeds to reduce heat. Toast buns lightly to prevent sogginess. Slaw flavors improve after chilling for several hours or overnight. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: smoked brisket, sliders, jalapeño coleslaw, barbecue, spicy coleslaw, smoked meat, party food, easy recipe

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