BBQ BRISKET SLIDERS:
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Slow-Roasted BBQ Brisket Sliders:
AUTHOR NOTES
Every summer at family events, my Grandma would make us her slow-roasted brisket with homemade barbecue sauce, potato salad, bacon and three-bean baked beans, with rolls served on the side. It was something we always looked forward to as brisket wasn’t often on our weekly roster of recipes at home, and it was absolutely delicious. I used that brisket recipe for these BBQ brisket sliders—also made in the oven—and layered it on potato rolls with cheddar cheese and quick caramelized onions.

Tips & Tricks
- If your brisket is smaller or larger than 4 pounds, a good rule of thumb is to cook it for 1 hour per pound of meat, plus the additional 30 minutes uncovered.
- You can either place the fat cap on the bottom OR keep the fat cap right side up so the fat can melt down over the brisket.
- Season with salt the night before or a few hours prior to cooking, if you have time. This will help the brisket become more flavorful and tender (think seasoning from within).
- Cut against the grain for the most tender bites. You can also shred the brisket instead of cutting it.
- Store the brisket for 3 to 4 days in the refrigerator in airtight containers if not using immediately.
- To take it to the next level, add chopped parsley and garlic to the melted butter for brushing on top of the buns.
—Nea Arentzen

GET THE RECIPE:
Slow-Roasted BBQ Brisket Sliders: https://food52.com/recipes/90264-slow...

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