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Flavorful Smoked Bourbon BBQ Brisket Sliders Easy Recipe with Creamy Coleslaw

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Smoked bourbon BBQ brisket sliders topped with creamy coleslaw offer a smoky, sweet, and tangy flavor combination perfect for casual gatherings or game days. This recipe is approachable, flavorful, and uses simple ingredients with mostly hands-off cooking.

Ingredients

Scale
  • 3 to 4 pounds beef brisket, trimmed of excess fat
  • 1/4 cup bourbon (60 ml), preferably a good-quality brand like Maker’s Mark
  • 1 cup BBQ sauce (240 ml), homemade or store-bought
  • Dry Rub:
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper (optional)
  • 12 small slider buns (brioche or potato buns recommended)
  • Creamy Coleslaw:
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (full-fat preferred)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper to taste
  • Optional toppings: pickles, sliced red onion, fresh cilantro or parsley

Instructions

  1. Trim excess fat from the brisket, leaving about a 1/4-inch layer for moisture.
  2. Mix dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper) in a bowl.
  3. Rub the dry rub mixture all over the brisket, pressing firmly to coat evenly. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add wood chips like hickory or applewood for smoke aroma. For charcoal grill, set up for indirect heat and place soaked wood chips in foil packet on coals.
  5. Place brisket fat side up on smoker grate. Smoke for 4 to 5 hours, maintaining steady temperature.
  6. Every hour, brush brisket with a mixture of 3 tbsp bourbon and 1/4 cup BBQ sauce to build flavor and keep moist.
  7. Check internal temperature with meat thermometer; when it reaches 195°F to 203°F (90°C to 95°C), brisket is tender enough to pull apart (usually 6 to 7 hours total).
  8. Remove brisket from smoker and wrap loosely in foil. Let rest for at least 30 minutes to redistribute juices.
  9. While brisket rests, prepare coleslaw by combining shredded cabbage and carrots in a large bowl.
  10. Whisk mayonnaise, apple cider vinegar, honey, salt, and pepper together and toss with cabbage and carrots until well coated. Adjust seasoning as needed.
  11. Slice or pull apart brisket thinly. Toast slider buns lightly if desired.
  12. Assemble sliders by piling brisket on buns, drizzling with extra BBQ sauce, and topping with creamy coleslaw. Add optional pickles or fresh herbs.

Notes

If you don’t have a smoker, use a slow cooker with liquid smoke and finish under a broiler. Keep smoker temperature steady at 225°F. Rest brisket wrapped in foil for at least 30 minutes before slicing. Toast buns for better texture. Use gluten-free buns or lettuce wraps for gluten-free option. Swap mayonnaise for avocado or dairy-free mayo for dairy-free coleslaw. Use mild fruit woods like apple or cherry for smoking to avoid bitterness.

Nutrition

Keywords: smoked brisket, bourbon BBQ, sliders, creamy coleslaw, smoked meat, BBQ recipe, game day food, easy sliders

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