-70%
BBQ Brisket Slider
About This Course
Savor the smoky, tender perfection of a BBQ Brisket Slider in this comprehensive guide. You’ll master the art of selecting, seasoning, and slow-cooking a beef brisket to achieve fall-apart tenderness and deep, smoky flavor. Learn how to assemble the perfect slider by resting the brisket, shredding it just right, and pairing it with tangy barbecue sauce, crunchy slaw, and soft, lightly toasted slider buns. Every bite combines savory meat, balanced acidity, and textural contrast—elevating a classic comfort-food appetizer into a crowd-pleasing delight.
Learning Objectives
How to choose the right cut of brisket (flat vs. point) and assess marbling for optimal smoking.
Techniques for trimming excess fat and applying a dry rub to enhance smoke penetration.
Methods for maintaining low-and-slow temperature control in your smoker, grill, or oven.
How to gauge brisket doneness (probe test, internal temperature) and execute a proper rest period.
Shredding and chopping strategies to preserve moist strands while removing connective tissue.
Balancing flavors by pairing brisket with homemade or store-bought barbecue sauce, pickled slaw, and toasted slider buns.
Tips for staging and serving—keeping sliders warm, preventing buns from sogging, and customizing toppings.
Material Includes
- Printable PDF recipe card featuring:
- Ingredient breakdown (brisket, rub components, sauce ingredients, slaw recipe, slider assembly).
- Step-by-step instructions (trimming, seasoning, smoking, resting, shredding, assembling).
- Timeline with approximate cook and rest times.
- Photos illustrating each major step: brisket trimming, smoke ring development, meat shredding, and final slider plating.
- Video demonstration (8–10 minutes) covering:
- Selecting and prepping brisket (identifying flat vs. point sections).
- Building a two-zone fire in a charcoal grill or maintaining a consistent temperature in an electric smoker.
- Resting and slicing techniques to achieve ideal texture.
- Assembling sliders with slaw and sauce for maximal flavor contrast.
- “Pitmaster’s Notes” section:
- Alternatives for indoor oven-braised brisket if you lack a smoker.
- Recommended wood types for smoking (oak, hickory, apple) and how they affect flavor.
Requirements
- 1 kg (2 lb) beef brisket flat or point cut (trim excess fat)
- 1 cup (240 ml) beef broth or beef stock
- 1 cup (240 ml) barbecue sauce (preferred style: hickory or mesquite)
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper
- 12 mini slider buns (potato or brioche style)
- 1 cup coleslaw (for topping; optional)
- Pickle slices (optional)
Target Audience
- Home cooks eager to attempt authentic, slow-smoked barbecue without a full-size smoker.
- BBQ enthusiasts wanting a portable, party-friendly finger food.
- Beginners curious about low-and-slow cooking methods for tough cuts like brisket.
- Party hosts seeking a make-ahead appetizer to feed a crowd at game days, picnics, or potlucks.
- Comfort-food lovers looking to recreate classic Texas-style flavors on a smaller scale.
Curriculum
5 Lessons4h 10m
Selecting and Preparing the Brisket
Choosing between flat and point cuts based on marbling and cook style
Key differences between flat and point sections and proper trimming techniques
Smoking and Temperature Control
Resting and Slicing Techniques
Making Slaw and Sauc
Slider Assembly and Service
Your Instructors
uniquedevservice993@gmail.com
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€10.29€34.51
Material Includes
- Printable PDF recipe card featuring:
- Ingredient breakdown (brisket, rub components, sauce ingredients, slaw recipe, slider assembly).
- Step-by-step instructions (trimming, seasoning, smoking, resting, shredding, assembling).
- Timeline with approximate cook and rest times.
- Photos illustrating each major step: brisket trimming, smoke ring development, meat shredding, and final slider plating.
- Video demonstration (8–10 minutes) covering:
- Selecting and prepping brisket (identifying flat vs. point sections).
- Building a two-zone fire in a charcoal grill or maintaining a consistent temperature in an electric smoker.
- Resting and slicing techniques to achieve ideal texture.
- Assembling sliders with slaw and sauce for maximal flavor contrast.
- “Pitmaster’s Notes” section:
- Alternatives for indoor oven-braised brisket if you lack a smoker.
- Recommended wood types for smoking (oak, hickory, apple) and how they affect flavor.
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