Game Day Brisket Sliders
- Details
Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that’s sure to please the crowd. It’s quick to make and simple to serve, too, so you can spend your time cheering on the team.
For this round, we teamed up our Tarheel BBQ Rub with grilled onions, mustard and a pickle, the ideal trifecta of condiments for anything on a mini-bun. But this recipe was so fun to make, we are already planning out the season with more flavors like Harissa, Sassy Steak Spice and Kofte.
The genius of this recipe is how easy it is to make a whole mess of sliders. Simply cook the brisket a day ahead. Once you get it into the slow-cooker it is very hands off. Then, when you are ready for kick-off, just slice open a package of rolls and assemble the sliders as one big unit. You can even serve them pull-apart style, right from the pan.
Tarheel Brisket Sliders
Ingredients
For the Brisket
- 3 pound beef brisket
- 3 tablespoons Tarheel BBQ Rub
- 1 large yellow or red onion, sliced into half moons
- 2 tablespoons olive oil, divided
- 2 cups vegetable or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
For the Sliders
Instructions
For the Brisket
- Rub all sides of the brisket with Tarheel BBQ Rub.
- In a large cast iron skillet, sauté the onion in 1 tablespoon olive oil over medium heat, until translucent and browned. Remove and set aside.
- Increase the heat to medium-high and add an additional tablespoon of olive oil. Sear the brisket on both sides.
- Transfer the brisket, fat side up, to a slow cooker and top with the sautéed onions.
- In a small bowl, combine the broth, Worcestershire sauce and soy sauce. Pour the mixture around the brisket.
- Cook on high for 6 hours or low for 8 hours, until the meat is fork tender.
- At this point you need to remove the fat from the brisket and juices. If you are making this a day ahead, allow the cooker to cool and store it in the refrigerator overnight. The fat will solidify and you can easily remove it. If you're serving right away, remove the brisket and transfer the juices to a gravy separator. Pull any large pieces of fat from the brisket and pour off the juices from the fat.
- Chop or pull apart the brisket and combine with the juices in a large skillet. Warm over low heat and adjust seasonings to taste.
For the Sliders
- Preheat the oven to 300 degrees and lightly oil a 9x13" baking dish.
- In a medium skillet, sauté the onion in oil with salt and pepper until soft and lightly browned.
- Slice the dinner rolls in half and arrange the bottom halves snugly in the baking dish. You may have a few left over. I call them snacks.
- Mound the bottom of each bun with a generous dollop of meat, 1 tablespoon of onions and a pickle. Spread mustard on the bun tops and put one on each slider.
- Cover the pan with foil and bake 10 minutes. Serve warm.
Inspired by: Slow Cooker Recipes from The Kitchn by Faith Durand
6 Comments
Leave a Comment
Emerald City Scallops
The next time you can get your hands on some fresh scallops, give Emerald City Scallops one a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle …
Pickle Jar
It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …
Holiday Pepper Biscotti
These crunchy treats were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend …
Tarheel Sliders with Carolina Slaw
Carolina BBQ traditions inspired this delicious Tarheel sliders combination, and the flavors work together perfectly. A healthy dose of our Tarheel BBQ Rub flavors the meat, and the Carolina slaw is pert with vinegar and …
Creole Spiced Coleslaw
I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …
really? cook on HIGH for 6 to 8 hours? Surely this is very wrong
Yikes! Thank you for catching that- yes, very wrong. It has been corrected.
Still can’t be correct cook time in slow cooker (time are both for LOW): Cook on low for 6 hours or low for 8 hours, until the meat is fork tender.
Oh my goodness! Now it has been corrected…again! It is the sentence I just can’t seem to get right, but the sliders are delicious! Enjoy 🙂
I think it should read, low for 8 hrs or high for 6 hrs. Recipe sounds excellent otherwise.
Thanks for catching that. All fixed now.