Texas-Style Brisket Sliders
Oak-smoked brisket with a salt-and-pepper bark, sliced and piled onto soft buns with pickles — Texas barbecue, party-sized.
Ingredients
- 1 (5-lb) beef brisket flat
- 1/4 cup coarse salt
- 1/4 cup coarse black pepper
- 12 slider buns
- Pickles and sliced onion
- Barbecue sauce, for serving
Method
- Trim the brisket, leaving a thin fat cap. Coat all over with the salt and pepper (Texas rub).
- Smoke at 250°F over oak until the bark is set; wrap in butcher paper at 165°F internal.
- Continue until the internal temperature reaches 203°F, about 8 hours total.
- Rest at least 45 minutes, then slice against the grain.
- Pile onto slider buns with pickles, onion, and barbecue sauce.
Low and slow is the whole game — give it the full rest before slicing.