Several years ago, on a trip to the Smoky Mountains, we ordered smoked brisket sandwiches for the first time. When my husband took a bite, he looked at his sandwich the same way he had looked at me on our wedding night. Yes, it was that good. Was I jealous of that sandwich? Not really. However, my husband’s happy face motivated me to replicate the recipe at home.
The problem was that purchasing a smoker and tending to a brisket for a minimum of 12 labor-intensive hours did not exactly fit with the reality of being a busy mom. Liquid smoke to the rescue! After some trial and error, I finally perfected a recipe that transported our taste buds back to our first brisket sandwiches on that delicious Southern road trip. Your family and friends will definitely fall head over heels for these tantalizing sliders.
Smoked Barbecue Brisket Sliders
Serves 8. Dairy-free, nut-free, sesame-free.
1 (3-pound) first-cut beef brisket (see Tips)
2 tablespoons liquid smoke, such as Colgin All-Natural Hickory Liquid Smoke
1 cup barbecue sauce, such as Sweet Baby Ray’s
1/2 bottle (6 oz) beer, such as Belgian ale
1/2 cup Italian salad dressing
8 to 10 Hawaiian rolls or brioche slider buns
Preheat the oven to 300°F.
Place the brisket in a large Dutch oven or slow cooker. Pour the liquid smoke, barbecue sauce, beer and Italian dressing over the brisket.
If using a Dutch oven, cover and bake for 3 hours until the brisket is very tender and easily pulls apart with a fork. If using a slow cooker, cook on high for 3 hours.
Using two forks, shred the brisket into bite-sized pieces.
Using a slotted spoon, scoop the brisket on the bottom halves of the rolls, dividing it evenly. Top with the top half of the roll and serve immediately.
A first-cut brisket, also called the flat cut, is leaner than the second-cut brisket.
Add a spoonful of coleslaw to the brisket slider.
Costco sells fabulous parve Brioche buns.