1. Main
  2. Cooking
  3. Slow Cooked Beef Brisket Sliders

Slow Cooked Beef Brisket Sliders

Save Post Skip to Recipe
By Darlene Bennett • February 1st, 2026
Slow Cooked Beef Brisket Sliders piled high with tender, smoky shredded meat on soft buns. Save
Slow Cooked Beef Brisket Sliders piled high with tender, smoky shredded meat on soft buns. | cookingwithdarlene.com

This dish features perfectly slow cooked beef brisket, seasoned with a blend of smoked paprika, garlic, and herbs, that becomes tender and easy to shred. Piled onto soft slider buns, the brisket is complemented by a refreshing coleslaw made from shredded green and red cabbage, carrot, and a tangy dressing combining mayonnaise, apple cider vinegar, and Dijon mustard. Ideal for gatherings or comforting meals, the sliders offer a balanced mix of smoky, savory, and crisp flavors. Toasting the buns and optional pickle slices enhance texture and taste.

The smell of slow-cooked beef filling the entire house still takes me back to that snowy Sunday when my brother showed up unexpectedly with two six-packs and a rumbling stomach. We ended up letting the brisket cook for nine hours because nobody wanted to leave the kitchen, and honestly, that extra hour made all the difference between good and unforgettable.

Last summer I made these for my daughter's birthday party and watched three grown men literally hover around the slow cooker with forks. My neighbor claimed he doesn't even like coleslaw but went back for seconds, then asked if he could take some home for lunch the next day.

Ingredients

  • Beef brisket: The flat cut works best here since it cooks more evenly and you want all that beautiful rendering to happen slowly
  • Smoked paprika: This is what gives you that authentic smoky flavor without actually firing up a smoker
  • Brown sugar: Don't skip this because it helps create that gorgeous caramelized crust and balances the savory spices
  • Apple cider vinegar: The acidity cuts through the rich beef and also helps break down the connective tissue as it cooks
  • Dijon mustard: Use a good quality one here because its sharpness comes through even after eight hours of cooking
  • Green and red cabbage: The mix gives you visual appeal but also slightly different textures and flavors
  • Slider buns: Soft brioche or potato rolls work perfectly because they can handle the juicy meat without falling apart

Instructions

Create the spice rub:
Mix all the spices and sugar in a small bowl until well combined, then massage it thoroughly into every surface of the brisket like you mean it.
Start the slow cook:
Place the seasoned meat in your slow cooker and whisk together the cooking liquids before pouring everything over the beef.
Let it transform:
Cover and cook on low for 8 hours, checking once halfway through to make sure there's still enough liquid in the bottom.
Shred and rest:
Transfer the meat to a board, use two forks to pull it apart, then return it to those flavorful juices while you make the slaw.
Build the coleslaw:
Toss both cabbages and carrots with the whisked dressing, then let it hang out in the fridge to meld those flavors.
Toast and assemble:
Brush your buns with butter and give them a quick golden toast, then pile high with beef and crown with that cool crunchy slaw.
Save
| cookingwithdarlene.com

Something magical happens when that cold creamy coleslaw hits the hot smoky beef and I've seen people's eyes actually widen at first bite. These have become my go-to for feeding a crowd because everyone builds them exactly how they like and nobody leaves hungry.

Make Ahead Magic

The brisket actually tastes better after resting overnight in the fridge, and the coleslaw develops more depth after a few hours. I've made both components a day ahead and simply warmed the beef while toasting fresh buns.

Serving Suggestions

Set up a slider bar with extra pickles, different mustards, and maybe some sliced onions for people to customize. Some nights I serve these with simple roasted potato wedges and other times just a big green salad.

Leftover Love

Any leftover beef makes incredible tacos the next night or gets stirred into mac and cheese for a ridiculously good dinner upgrade. The coleslaw works as a side for literally anything else you're cooking that week.

  • Freeze extra shredded beef in portion sized containers for future quick meals
  • Revive day old buns with a quick steam in the microwave
  • Turn leftover sliders into breakfast by topping with a fried egg

Juicy Slow Cooked Beef Brisket Sliders topped with creamy tangy coleslaw and dill pickle slices. Save
Juicy Slow Cooked Beef Brisket Sliders topped with creamy tangy coleslaw and dill pickle slices. | cookingwithdarlene.com

There's something deeply satisfying about a meal that mostly takes care of itself and brings everyone running to the kitchen. Hope these sliders become part of your family's story too.

Recipe Questions & Answers

Cooking the brisket on low heat for about 8 hours ensures it becomes tender and easy to shred.

Yes, the coleslaw can be made up to 4 hours in advance to allow the flavors to meld and enhance its taste.

Toasting the buns is optional but recommended for added texture and flavor, achieved by brushing with butter before warming.

Greek yogurt works well as a lighter alternative to mayonnaise, providing a creamy texture with less fat.

After shredding, skim fat from the cooking juices and return the meat to the juices to maintain moisture and flavor.

Pin
Slow Cooked Beef Brisket Sliders piled high with tender, smoky shredded meat on soft buns.
Print

Slow Cooked Beef Brisket Sliders

Smoky brisket slow cooked and served on soft buns with a crisp, tangy coleslaw topping.

Prep 25m
Cook 480m
Total 505m
Servings 8
Difficulty Medium

Ingredients

For the Beef Brisket

  • 2.5 lbs beef brisket, trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 tablespoon brown sugar
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard

For the Coleslaw

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, grated
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and pepper, to taste

For Assembling

  • 8 slider buns, split
  • 2 tablespoons unsalted butter, melted (optional, for toasting buns)
  • Pickle slices (optional)

Instructions

1
Prepare the Dry Rub: In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, thyme, and brown sugar. Rub the spice mixture all over the brisket, ensuring even coverage on all sides.
2
Season and Place Brisket: Place the seasoned brisket in the slow cooker.
3
Prepare the Cooking Liquid: In a separate bowl, combine beef broth, Worcestershire sauce, apple cider vinegar, and Dijon mustard. Pour this mixture over the brisket in the slow cooker.
4
Slow Cook the Brisket: Cover the slow cooker and cook on low heat for 8 hours, or until the brisket is very tender and shreds easily with a fork.
5
Shred the Meat: Transfer the cooked brisket to a cutting board. Use two forks to shred the meat, discarding any excess fat. Skim the fat from the cooking juices in the slow cooker, then return the shredded brisket to the juices to keep it moist.
6
Prepare Coleslaw Vegetables: In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, and chopped fresh parsley.
7
Make Coleslaw Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
8
Combine Coleslaw: Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly. Refrigerate until ready to serve.
9
Toast the Buns: If desired, brush the cut sides of the slider buns with melted butter and toast them lightly in a skillet or oven until golden brown.
10
Assemble the Sliders: Pile the shredded brisket onto the bottom half of each bun. Top with a generous spoonful of coleslaw and add pickle slices if using. Cover with the top bun and serve immediately.
Additional Information

Equipment Needed

  • Slow cooker
  • Mixing bowls
  • Cutting board
  • Two forks for shredding
  • Kitchen knife
  • Skillet or oven for toasting buns (optional)

Nutrition (Per Serving)

Calories 405
Protein 25g
Carbs 32g
Fat 20g

Allergy Information

  • Contains gluten (slider buns), eggs (mayonnaise), and dairy (butter, if used)
  • May contain soy or wheat in Worcestershire sauce; check labels for specific allergens
  • For gluten-free sliders, substitute with gluten-free buns
profile photo
Darlene Bennett

Sharing simple recipes and real-life cooking tips for home cooks.