Description

These juicy smoked brisket sliders with tangy coleslaw are the ultimate party appetizer. Smoky, tender, and loaded with flavor—perfect for crowds.

Ingredients

Scale

2–3 lbs smoked brisket (chopped into small chunks)
3 dozen Hawaiian rolls
1/2 cup unsalted butter, melted
2 tablespoons brown sugar
1 teaspoon dried parsley
1 teaspoon garlic powder
1/4 teaspoon onion powder
8 oz sharp cheddar cheese, sliced or shredded
1/2 head green cabbage, finely shredded
1 large carrot, grated
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery seed
1/2 teaspoon salt
1 small jar dill pickle chips

Instructions

Prep the Smoked Brisket: If you smoked the brisket yourself, let it rest for at least an hour after pulling it from the smoker. Once rested, chop it into small, uniform chunks. If you bought pre-smoked brisket, skip the resting and go straight to chopping.
Make the Tangy Coleslaw: In a large bowl, combine the shredded cabbage and grated carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and salt. Pour the dressing over the veggies and toss until well coated. Cover and refrigerate for at least 30 minutes.
Prepare the Garlic Butter: In a small saucepan over low heat, melt the butter. Stir in the brown sugar, garlic powder, onion powder, and parsley. Keep it warm but not boiling.
Assemble the Sliders: Keep the Hawaiian rolls in their package and slice horizontally through the middle to create 3 dozen top halves and 3 dozen bottom halves. Place the bottom halves on a baking sheet. Layer each bun with about a tablespoon of chopped brisket, a slice of cheddar cheese, and a few pickle chips.
Add the Top Buns: Place the top halves of the buns on the sliders. Brush the tops generously with the garlic butter mixture.
Bake Until Golden: Preheat your oven to 350°F (175°C). Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and the tops of the buns are golden brown and crispy.
Serve with Coleslaw: Remove from the oven and let cool for 2 minutes. Serve immediately with a generous spoonful of the tangy coleslaw on the side or piled on top.

Notes

You can smoke the brisket a day or two in advance for better flavor. If you don’t have a smoker, you can use store-bought smoked brisket or a slow cooker with liquid smoke. Do not freeze assembled sliders as the bread will become soggy. Store leftovers separately: brisket in one container, coleslaw in another, and buns in a bag at room temperature.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: American Southern

Nutrition

Serving Size: 1 slider with colesl
Calories: 180
Fat: 12
Carbohydrates: 10
Protein: 8

Keywords: smoked brisket sliders, party appetizers, tangy coleslaw, hawaiian roll sliders, brisket recipe, tailgate food, super bowl snacks, southern appetizers