Irresistible Texas-Style Smoked Brisket Sliders with Tangy Coleslaw
Introducing our irresistible Texas Beef BBQ Rub Smoked Brisket Sliders with Tangy Coleslaw. This culinary delight combines tender, melt-in-your-mouth slices of smoked brisket with a tangy and refreshing coleslaw. Our 12-15 pound packer brisket is trimmed and coated with our irresistible Texas Beef BBQ Rub, infusing it with a symphony of flavors. Slowly smoked to perfection at 275 degrees, the result is a tender, smoky masterpiece.
Whether you’re hosting a backyard gathering or simply craving an unforgettable meal, our Texas-style Smoked Brisket Sliders with Tangy Coleslaw will satisfy your taste buds. Get ready to savor the irresistible combination of smoky brisket, vibrant coleslaw, and delectable flavors. Let’s dive into the recipe and unlock the secrets to this culinary masterpiece. Recipe by Glenn Connaughton. Read more about Glenn here.
Texas Beef BBQ Brisket Sliders with Tangy Coleslaw
- Smoker with Mesquite wood chips or pellets
For the Brisket
- 1 12-15 pound packer brisket
- 1/2 cup Revolution Barbecue Texas Beef BBQ Rub
- Slider or dinner rolls for serving
For the Tangy Coleslaw
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1/4 cup white onion diced
- 1/4 cup Red Bell Pepper diced
- 1 Tablespoon Neutral oil Canola or vegetable
- 1 teaspoon granulated garlic
- 1 teaspoon dried Colemans mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 32 oz package of tri-color coleslaw
- Remove the brisket from the refrigerator and immediately start trimming. To trim, cut the fat cap so that it’s ¼-inch thick and trim any gray edges. Flip the brisket over and trim any excessive fat patches and silver skin. Locate the hard fat mass near the point cut and remove it, leaving the meat underneath the fat intact.
- Sprinkle the Texas Beef BBQ Rub all over the surface of the meat and fat cap, including the sides. Let it sit at room temperature for an hour.
- While the brisket is resting make the coleslaw. Add all of the ingredients except the coleslaw mix in a large bowl and thoroughly whisk until all the ingredients are combined. Add the coleslaw mix to the bowl and mix until fully integrated. Use a wooden spoon or your hands, to fully incorporate the ingredients. Seal the bowl and allow to fully come together.
- Prepare the smoker with mesquite wood pellets or chips and set it to 275 degrees. Add a water pan in the smoker (and keep it filled while cooking) and place the brisket fat-side up directly on the grates with the point cut closest to the heat source. Insert a leave-in thermometer in the thickest part of the flat cut.
- Close the smoker and smoke until the smoker reaches about 165 degrees. This is about when the temperature will stall for several hours. When the brisket has reached 165 degrees, double wrap it tightly in heavy duty aluminum foil, crimping the edges to ensure a tight seal.
- Place the brisket back on the smoker with the leave-in thermometer and cook until it reaches an internal temperature of 200-205 degrees with 203 degrees being ideal.
- Remove from the smoker and let the brisket rest in room temperature for at least an hour. If you need to hold the cooked brisket for longer than one hour, place the foil wrapped brisket in a cooler covered with a towel. Do not skip this step. Skipping this step will result in a dry brisket.
- Slice the brisket across the grain, keeping in mind that the different cuts will have grains running in different directions.
- To serve fold a brisket slice or two over a split slider bun and top with a heaping tablespoon of the Tangy Coleslaw. Add additional topping such as Cowboy Candy (sweet pickled jalapeños) or your favorite sweet and smoky barbecue sauce.