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Texas BBQ Brisket Sliders Recipe

Texas BBQ Brisket Sliders Recipe

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  • 4 Pounds beef brisket
  • 3 Tablespoons barbecue rub, such as McCormick Grill Mates Slow and Low Smokin' Texas BBQ Rub
  • 24 slider rolls
  • 3/4 Cups barbecue sauce
  • 4 Cups prepared coleslaw


Rub seasoning over beef. Place beef, fat side up, in 13-by-9-inch foil pan. Cover with foil. Refrigerate overnight.

Prepare grill for indirect medium-low heat (275 degrees to 300 degrees). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill.

Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180 degrees to 185 degrees. Carefully remove pan from grill.

Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190 degrees to 200 degrees.

Remove beef from grill. Let stand 10 minutes. Slice brisket. Serve brisket slices on slider rolls. Top with BBQ sauce and slaw. Serve with additional BBQ sauce, if desired.

BBQ Brisket Sliders

I’ve never really had any barbecue outside of Texas, so I’m not sure what’s different abut it elsewhere. Here in Texas if you say you want some barbecue, you’re talking about beef brisket.

Gosh, I love a good BBQ brisket. My favorite way to eat it is chopped up on a bun and smothered in BBQ sauce. Yum!

I don’t have a huge roasting pan or a smoker, so I never buy the giant briskets that are upwards of $50 or more. I like to buy the point cut or the flat cut brisket. They’re smaller and much, much cheaper.

The difference is these two cuts is that the flat cut is leaner while the point cut has fat on it which makes it more flavorful. If I have a choice of cut, I like to buy the point cut and then slice off the fat after it’s done cooking.

The way I make brisket is pretty much the easiest way possible. I don’t add anything to it. I set the oven to 300, pull out the roasting pan, and throw the brisket in (usually fat side down), and cook it for 4-5 hours. I don’t even wait for the oven to preheat before I throw it in. When I pull it out, it’s heaven. The top of the brisket is caramelized, and the meat just falls apart, it’s so tender.

It really is easy to prepare. We are super busy during the week. I put the brisket in before I pick the kids up from school. Then, we come home, get ready for swim team practice and leave.

The brisket cooks the entire time we’re gone. About 4 1/2 hours later, we get home, and all I have to do is shred it — which at this point it’s so tender, it pretty much shreds itself. While I’m shredding the meat, I make baked potatoes in the microwave, and then I cut up a watermelon. Dinner is on the table in about 20 minutes tops.

My family raves about this meal every single time. Even my 3 year old, who doesn’t usually like beef, gobbles it up.

  1. In a bowl, combine the mustard, ketchup, brown sugar, ½ cup BBQ sauce, minced garlic, apple cider vinegar, salt, and pepper. Stir to combine.
  2. Completely coat both sides of the elk brisket with the BBQ rub.
  3. Place into a slow cooker and pour the sauce mixture over the brisket. Add the diced onion.
  4. Cover and cook on low for 8-9 hours or until tender and can be easily shredded.
  5. While the elk brisket is cooking, combine the slaw ingredients and refrigerate until ready to use.
  6. Once the elk brisket is tender and can shred easily, remove from the slow cooker and shred with two forks. Drain ¾ of the juice from the slow cooker, leaving about ¼ cup juice remaining. Add the shredded brisket back into the slow cooker and add ½ cup BBQ sauce. Stir to coat.
  7. Serve on slider buns and top with the spicy slaw.

Note: We’ve purposefully tried to make this recipe easy, using ingredients you hopefully already have. Times are weird right now, so if you can, skip the trip to the store and improvise where you need to!

About Primal Pioneer: Primal Pioneer is about reconnecting with their primal roots with respect our lands, resources, and natural inhabitants. They support humane conservation and preservation of wildlife. Their goal is to help elevate wild game meats with new and exciting recipes that are also both easy to prepare and delicious. View the original recipe for Elk BBQ Brisket Sliders here.

Looking for more quarantine-friendly meals like this one? Here are a few of our favorites:

Instant Pot BBQ Brisket Sliders

If you’re hosting a party or simply want a delicious dinner consider making these Instant Pot BBQ brisket sliders. You will be amazed that a brisket can become shreddable and fork tender in less than 2 hours total time thanks to your Instant Pot.

You can make the sliders as fancy or as plain as you want. I added a slice of pepperjack cheese and squirted a little bbq sauce over the meat. You can add a pickle, tomato and some mayo too if you want to go all out.

I love making these sandwiches on these small dinner rolls because it means you can have more than one sandwich!


Texas BBQ Brisket Sliders Recipe - Recipes

4 pounds Certified Hereford Beef brisket

1 can chipotle peppers in adobo sauce

1 bottle hickory-flavored barbecue sauce

Once the brisket is cooked, remove it from the slow cooker. Shred the cooled brisket across the grain. Place the shredded brisket back in the sauce in the crockpot and cook on high for about an hour. Keep warm until ready to serve.


Dry rub the brisket with salt and pepper. Stir together the barbecue sauce and chipotle peppers in adobo sauce Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket into the slow cooker and cover with the remaining sauce mixture. Cook on low for 9 to 10 hours.

Serve the warm meat on slider buns and garnish with coleslaw.

About Brisket Flat

The leaner portion from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut used for corned beef, or smoked for BBQ.

How to Make the Best Brisket at Home According to Hutchins BBQ

Learn how to brisket as tasty as this at home. Photo courtesy Hutchins BBQ.

While sitting down at your favorite barbecue joint to enjoy a tray loaded high with smokey, tender, peppery brisket is a little more challenging these days, you don’t have to live without Texas’ favorite cut of meat.

Although the temperatures outside might be nearly equal to those of a post oak-filled pit, summer is still the preferred time of year to hone the barbecue craft—the COVID-19 pandemic has only served as encouragement to give it a shot.

Hutchins BBQ, a DFW staple since the 1990s, has simple tips for the home pit master. The business has had to pivot to providing mostly drive-thru service, but despite the pandemic and the rise in brisket prices, it has been able to keep its employees working, and has even hired on more people.

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The good news is brisket is still in demand—it’s the heartbeat Hutchins BBQ and has been ever since Roy Hutchins started smoking on the side of the road in Princeton in 1978. Now with locations in McKinney and Frisco, and sons Wes, Trey, and Tim Hutchins on board, the focus has been on improving the quality of the product. The family has spent countless hours tinkering and tweaking their brisket-smoking methods. “It’s not just about the money, but about the legacy,” Tim says of their efforts.

Hutchins BBQ owners (clockwise from top left) Wes, Trey, Tim, and Roy Hutchins. Photo courtesy Hutchins BBQ.

The brothers’ biggest tip for cooking brisket is buying the highest quality meat. Finding the best meat possible is a process in itself—it took Hutchins BBQ four years before but it found a supplier who could handle its inventory and quality demands. Tim recommends building a relationship with your local butcher. “It’s hard to turn a piece of meat from a one out of 10 to a seven out of 10,” he says. “If we’re getting a top tier meat that starts at an eight or nine, then we can turn it into a 10.”

Through years of testing, the family has found that aging the brisket for 30 to 45 days is the “sweet spot.” For storing at home in a normal refrigerator, Tim says 30 days should be the benchmark. The aging process does not begin when you put the meat in the fridge, but from the date the meat was packed, so be sure to check the label to get the correct date.

Coating the brisket with mustard before adding the seasonings is important to ensuring a good bark, or outer layer, during smoking. Tim recommends using a well-mixed rub of two-thirds medium-grind pepper and one-third kosher salt. “You can’t go wrong with a two to one ratio on pepper to salt,” Tim says. “That’s just a good all-around brisket tip.”

At Hutchins BBQ, the pit cooks smoke the most of the meat with pecan wood—brisket is the exception. For the brisket, they smoke with post oak for the first three to five hours at 225 to 250 degrees before moving to pecan. Tim says he uses post oak because it helps with the “flavor penetration” of the bark and cooks hotter.

For cooking brisket at home, Tim says the key is the fire. You don’t want to have a fire that’s too calm or a fire that’s smoldering the logs. You want even, consistent flames. “You can cook a brisket without looking at it, just from seeing what the fire is doing,” Tim says.

When a nice bark has formed—usually when it attains an internal temperature of 170 degrees— wrap the brisket in butcher paper and return it to the pit. When the internal temperature rises to about 200 to 205 degrees, allow it to sit in a room-temperature environment for four hours or until internal temperature drops to 140 degrees.

Once that happens, it’s time to cut against the grain and enjoy your own Hutchins BBQ-style brisket.

Cooking brisket is all about feel, and that the more briskets you cook, the better you will get. Even for a pit master like Tim, it is not something he has fully mastered. “Putting the best brisket you can put out on every single plate, I think that’s something I’ll be working on until the day I die,” he says.

Smoked Bacon BBQ Sliders

Sweet Hawaiian sliders stuffed with brisket, jalapeños, and tangy BBQ sauce. These Smoked Bacon BBQ Sliders are perfect for a quick weeknight meal or game day party!

Sliders are one of those amazing foods that are great for any occasion. You can have a slider bar for a party, or serve these as an appetizer when hosting a watching party, or whip up when you need a tasty dinner recipe.

Brisket Sliders with Chimichurri and Blistered Shishito Peppers

Heat a large cast-iron skillet over high heat for 5 minutes. In a small bowl combine peppers, olive oil and sea salt toss to coat. In a single layer, arrange peppers in pan, cook without disturbing, 2-3 minutes or until skins are blistered and slightly blackened. Turn peppers, cook an additional 2-3 minutes or until charred all over. Transfer to a plate and set aside.

To prepare chimichurri sauce, place garlic in food processor container. Cover process until finely chopped. Add remaining sauce ingredients. Cover process until well blended.

Place arugula on the bottom of buns, top with brisket and chimichurri. Close sandwiches and top with a single shishito pepper pierced with a toothpick.


Inspired by Blackboard Bar B Q

Nutrition Information

Nutrition information per serving: 351.5 Calories 209.5 Calories from fat 23.40 g Total Fat ( 6.4 g Saturated Fat 0.7g Trans Fat 2.1 g Polyunsaturated Fat 11.4 g Monounsaturated Fat) 50 mg Cholesterol 835 mg Sodium 22.1 g Total Carbohydrate 1.3 g Dietary Fiber 17.7 g Protein 2 mg Iron 53.1 mg Potassium 0.1 mg Niacin 0 mg Vitamin B6 0 mcg Vitamin B12 0.1 mg Zinc 0.1 mcg Selenium 1.8 mg Choline.

This recipe is an excellent source of Protein, Potassium and a good source of iron.

Ingredients needed

We developed this recipe in partnership with The Honest Bison, a company with the same shared values as us here at Primal Pioneer. They provide high-quality grass-fed wild game meats and believe in humanely raised, quality game meat that honors the whole animal.

  • 2-pound Honest Bison Elk Brisket
  • ¼ cup BBQ rub
  • ¼ cup yellow onion – diced
  • ¼ cup mustard
  • ¼ cup ketchup
  • ¼ cup brown sugar
  • 1 cup BBQ sauce – divided
  • 1 Tbsp. minced garlic
  • 3 Tbsp. apple cider vinegar
  • ½ tsp. salt
  • ½ tsp. pepper
  • Slider buns
  • 4 cup cabbage slaw
  • 2 jalapeños – diced
  • ⅓ cup mayo
  • 2 Tbsp. apple cider vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. sugar
  • ⅛ – ¼ cayenne pepper
  • 2 Tbsp. dijon mustard


For the latkes:

Prepare a large bowl filled with cold water.

Peel potatoes and place in cold water to prevent browning.

Cut potatoes lengthwise into halves or quarters so they fit into the food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. Add eggs, cornmeal, salt and pepper and mix well.

Heat oil in a large sauté over medium heat.

Drop 6 to 8 spoonfuls of latke mixture into the hot oil. Using the back of a spoon, pat down each latke to flatten. Be careful not to overcrowd the pan this will prevent crisping and result in soggy latkes.

Fry 3-4 minutes on each side, until golden and crisp around the edges repeat with remaining batter. Drain on a paper towel-lined plate.

For the sliders:

Heat a large sauté pan, lightly coated with oil, over medium-high heat.

Add brisket and barbecue sauce and sauté until just heated through.

Assemble latke sliders stuffed with brisket and topped with onions and/or arugula, if desired.


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