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Savory Smoked Brisket Sliders Recipe with Easy Tangy Pickled Onions

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These savory smoked brisket sliders feature tender, smoky beef paired with bright, tangy pickled onions, creating a perfect balance of flavors for a quick and delicious meal.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp chili powder (optional)
  • Wood chips for smoking (hickory or oak recommended)
  • 1 large red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ½ cup granulated sugar
  • 1 tsp kosher salt
  • ½ cup water
  • 1 tsp black peppercorns
  • Pinch of red pepper flakes (optional)
  • 12 slider buns (brioche-style or sturdy Hawaiian rolls)
  • Butter, melted (for toasting buns)
  • Optional: sliced pickles or fresh arugula for extra crunch and freshness

Instructions

  1. Pat the brisket dry with paper towels. Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a bowl. Rub the spice mix all over the brisket evenly. Wrap it in plastic wrap and let it rest in the fridge for at least 2 hours or overnight.
  2. Thinly slice the red onion and place in a heatproof bowl. In a small saucepan, combine apple cider vinegar, sugar, salt, water, peppercorns, and red pepper flakes if using. Heat gently, stirring until sugar dissolves. Pour the hot liquid over the onions, stir, and let cool to room temperature. Refrigerate until ready to serve (at least 30 minutes).
  3. Prepare your smoker or grill to a steady 225°F using indirect heat. Add soaked wood chips to generate smoke.
  4. Place the brisket fat side up on the smoker grate. Smoke until the internal temperature reaches 195°F-203°F, about 5 to 6 hours. Avoid opening the lid too often.
  5. Remove the brisket and loosely tent with foil. Rest for 30-60 minutes to redistribute juices.
  6. Slice the brisket thinly against the grain. Butter and toast the slider buns on a hot skillet or grill for 1-2 minutes until golden.
  7. Assemble sliders by layering each bun with a generous amount of brisket and a spoonful of pickled onions. Add pickles or arugula if desired.

Notes

If you don’t have a smoker, use a charcoal or gas grill with soaked wood chips. Keep temperature steady at 225°F. Resting the brisket after smoking is crucial for juicy meat. Spritz brisket with apple juice every hour to keep moist. Slice brisket thinly against the grain for best texture. Pickled onions can be made up to two weeks ahead and improve in flavor after a day or two. For gluten-free, use gluten-free buns or lettuce cups. For dairy-free, skip butter or use plant-based spread.

Nutrition

Keywords: smoked brisket sliders, pickled onions, barbecue sliders, smoked beef, easy slider recipe, tangy pickled onions, party food, game day recipe

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