Game Day Brisket Sliders : World Spice Merchants

Game Day Brisket Sliders

Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that's sure to please the crowd. It's quick to make and simple to serve, too, so you can spend your time cheering on the team. For this round, we teamed up our

BBQ Rub - Tarheel

Everyone in the Carolinas has an opinion about what "real barbecue" is, but the region has distinct preferences for pork and thin sauces made with vinegar. To match that taste, we've...

with grilled onions, mustard and a pickle, the ideal trifecta of condiments for anything on a mini-bun. But this recipe was so fun to make, we are already planning out the season with more flavors like

Harissa

Sassy Steak Spice

Far more bold and exotic than most traditional steak rubs, our Sassy Steak Spice was born out of a craving for a steak rub with Latin American flair. We've used chipotle flakes and A...

and

Kofte Spice

Kofte Spice, also called Turkish Baharat, is a wonderful all purpose seasoning with a complementary base of savory and sweet spices, and herbal top notes of peppermint and savory. Ch...

.

The genius of this recipe is how easy it is to make a whole mess of sliders. Simply cook the brisket a day ahead. Once you get it into the slow-cooker it is very hands off. Then, when you are ready for kick-off, just slice open a package of rolls and assemble the sliders as one big unit. You can even serve them pull-apart style, right from the pan.

Ingredients

For the Brisket:

3 pound beef brisket
3 tablespoons

BBQ Rub - Tarheel

BBQ Rub - Tarheel

Everyone in the Carolinas has an opinion about what "real barbecue" is, but the region has distinct preferences for pork and thin sauces made with vinegar. To match that taste, we've...
1 large yellow or red onion, sliced into half moons
2 tablespoons olive oil, divided
2 cups vegetable or beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce

For the Sliders:

Beef brisket with juices
1 medium yellow or red onion, sliced into half moons
1 tablespoon olive oil
Pinch of

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
2 packages whole wheat dinner rolls or Hawaiian slider rolls
Sliced dill pickles
Dijon mustard

Preparation

For the Brisket:

Rub all sides of the brisket with Tarheel BBQ Rub.

In a large cast iron skillet, sauté the onion in 1 tablespoon olive oil over medium heat, until translucent and browned. Remove and set aside.

Increase the heat to medium-high and add an additional tablespoon of olive oil. Sear the brisket on both sides. Transfer the brisket, fat side up, to a slow cooker and top with the sautéed onions.

In a small bowl, combine the broth, Worcestershire sauce and soy sauce. Pour the mixture around the brisket.

Cook on high for 6 hours or low for 8 hours, until the meat is fork tender.

At this point, you need to remove the fat from the brisket and juices. If you are making this a day ahead, allow the cooker to cool and store it in the refrigerator overnight. The fat will solidify and you can easily remove it. If you're serving right away, remove the brisket and transfer the juices to a gravy separator. Pull any large pieces of fat from the brisket and pour off the juices from the fat.

Chop or pull apart the brisket and combine with the juices in a large skillet. Warm over low heat and adjust seasonings to taste.

For the Sliders:

Preheat the oven to 300 degrees F and lightly oil a 9x13" baking dish.

In a medium skillet, sauté the onion in oil with salt and pepper until soft and lightly browned.

Slice the rolls in half and arrange the bottom halves snugly in the baking dish. You may have a few left over. I call them snacks.

Mound the bottom of each bun with a generous dollop of meat, 1 tablespoon of onions and a pickle. Spread mustard on the bun tops and put one on each slider.

Cover the pan with foil and bake 10 minutes. Serve warm.