Did you have a county fair growing up? I did. It was called the Mid State Fair, and it was one of the highlights of my year. Every summer, my family made the trek to the county fairgrounds in Paso Robles, California. For two weeks, it seemed like every resident in my hometown set aside some time to visit the fair. It was never a question of “if” you’d go, but “when.” There was no shortage of things to do and see. Almost everybody knew a student who was showing a 4-H heifer or sheep, a year-long labor of love that might end with a ribbon and a cash prize. There were the craft competitions… quilting, costumes, paintings, pottery. Massive metal warehouses were crammed with temporary booths displaying new products, homemade jewelry, ranch equipment, cowboy hats. Petting zoos allowed the little ones to get up close and personal with bunnies, goats, and llamas. Older kids headed straight for the carnival, where rickety rides like “The Zipper” tested their bravery. If you were lucky, you might catch a glimpse of the Budweiser horses in the stables. At night, the ground vibrated with sound checks as country rock bands warmed up on the Grand Stand stage. The hot night air, the colorful lights, the smell of fair food… roasted corn on the cob, churros, smoked turkey legs, deep fried everything… it was all so exciting, and sort of magical, for a small town kid like me.
One of the fair foods I looked forward to most was the barbecue beef sandwich. Men in cowboy hats and boots would smoke the beef till it was super tender, shred it into small pieces, drench it in sweet honey barbecue sauce, and serve it on warm sesame seed buns wrapped in foil. It was always a challenge to eat one without getting sauce all over your chin. Those flimsy paper napkins didn’t cut it. Your fingers would get sticky with sauce. But it was so worth it… that tender, sweet meat was the ultimate treat.
A few years ago, I learned how to make barbecue beef that was every bit as delicious as the fair sandwiches of my childhood using a slow cooker. Over time, I began serving the meat on little slider buns because my family liked it that way. With Super Bowl Sunday just a few days away, this seemed like the perfect finger food to share with you. All you need is a slow cooker, a few ingredients, and a little patience. You’ll be handsomely rewarded with tender, melt-in-your mouth brisket slider sandwiches… mini bites of honey barbecue deliciousness. I sometimes add a few slices of dill pickle or a bit of Pickle Slaw on top of the meat. If you want to make this a really authentic experience, wear a cowboy hat while you’re cooking. Yeehaw!
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Slow Cooker Barbecue Brisket Sliders
Ingredients
- 4 pounds brisket, first cut
- Salt and pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups honey barbecue sauce
- 1/3 cup brown sugar (or more to taste)
- 1 tablespoon cornstarch
- 15-16 slider buns (small hamburger buns)
NOTES
Instructions
- Sprinkle brisket generously with salt and pepper. Mix the onion powder, smoked paprika, garlic powder, cumin, and cayenne pepper together in a small bowl. Dry rub both sides of the brisket with the seasoning mixture.
- Stir together the honey barbecue sauce and brown sugar. Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Don't worry if it's a little big for the cooker, the brisket will shrink as it cooks. Cover the top o the brisket with the remaining sauce.
- Cover the slow cooker. Cook brisket on low for 9-10 hours, or until fork tender.
- When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board.Pour the sauce from the slow cooker into a large bowl and let it cool.
- Slice off the fat cap from the top of the brisket and discard.
- Flip the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain. The meat will start to fall apart and "shred" as you slice... this is good.
- Skim the fat from the sauce in the bowl. The fat will appear lighter in color than the sauce, like droplets of oil on the surface. Skim as much fat as you can.
- In a small bowl, stir together cornstarch and 1 tbsp of water till completely smooth. Pour the cornstarch mixture into the sauce and stir to combine.
- Pour half of the sauce back into the slow cooker. Layer the slices of brisket meat on top of the sauce. Pour the remaining sauce over the brisket.
- Turn slow cooker to high for about 1 hour, till the meat and sauce are heated through and the sauce begins to bubble and thicken. Note that some slow cookers run hotter than others; keep a close eye to make sure the sauce doesn't get too hot or overly dry. If the sauce starts to dry out, add some hot water or more barbecue sauce to the slow cooker. Switch to warm as soon as the sauce begins to bubble and thicken. Shred the meat with a fork till desired texture is reached. Taste the meat; season with more salt and pepper, if desired. For a sweeter sauce, stir in a little more brown sugar to taste. Keep the slow cooker on warm setting till ready to serve.
- Serve meat on soft warm slider buns. Sometimes I top the meat with a little coleslaw or a pickle slice. You don't need anything too fancy, these sliders are just great as-is-- easy, simple, homemade comfort food.
Nutrition
tried this recipe?
Let us know in the comments!
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Sharon says
These sound delicious! Just what I was looking for for our 4th of July party. If I need them for lunch time, how would you suggest preparing? Maybe the longer 9-10 cooking the day before and then the next step the following day? Thanks for your help! Also, any coleslaw needed for the sliders?
Tori Avey says
I would let them slow cook overnight, then set to warm and do the final step just before serving. Coleslaw would be great, but not necessary… all about personal taste there. Enjoy!
Mery says
Hi Tori,
I want to try this recipe first with a smaller cut of brisket around 1lb – if my kids like it I’ll move on to the 4lb recipe. Is the cook time in the slow cooker the same??? Or should I reduce it to 3-4 hours based on the size of the brisket?
Tori Avey says
Hi Mery, I have not cooked one quite that small before, so not exactly sure on the timing. I don’t think it will be much shorter than the stated time in the recipe, but can’t say for certain without trying it myself.
Dawn says
I have the ingredients and can’t wait to wake up early and get this started in the crock pot. Is it possible to get the same tender result from cooking on high for 4-5 hours?
Tori Avey says
I really recommend low and slow for brisket, it’s a tougher cut of meat that requires slow cooking for best results.
Dawn says
Worth the wait!! Low and slow!! Delicious!!
Tori Avey says
Yay!!
Christina says
If I could give this recipe more than 5 stars I would! So amazingly easy and the payoff is huge, a fabulous tender beef bbq sandwich just like you get at the fair…Or in my case what my husband and I have Fed Ex’d in from our favorite BBQ place in NC. We won’t need to do that anymore when I can make it at home and it is every bit as good. It was my first time making a brisket and now I am stalking my butcher at the grocery store, lol. Yesterday my H picked four of them up because they were half off. Thank you for the great recipe, I love your blog!
Janet says
This recipe was a big hit. I made slow cooker beef brisket sliders for my Super Bowl party. Delicious and super easy to make. Everyone raved about them. I will definitely make them again. A new favorite recipe.
Melisa says
Never cooked brisket before and rarely use the slow cooker but made this for the super bowl yesterday and it was a huge hit with our friends! Thanks for this delicious recipe!
andrea says
Ohhhhh! !!! FABULOUS!!!! Flavor city!!!! Thanks Toni!!!! Wonderful recipe! !!
DL says
I tried this recipe the other week and it was incredibly delicious! Unfortunately, since then my crockpot broke 🙁 I was wondering if it would be possible to re-create this dish in a dutch oven instead of in a crock pot? If so, at what temperature and for how long should I cook the meat?
Thanks!
Tori Avey says
Hi DL, try using the brisket roasting instructions in this recipe. It should work fine: https://toriavey.com/toris-kitchen/2012/03/holiday-brisket/ Let me know if you run into any issues!
Deborah says
This is exactly what I was looking for to serve for an outdoor picnic erev Rosh Shashanah dinner, complete with honey in the bbq suace. What bbq sauce did you use? I am going to make the slider buns out of honey challah dough for mini round challahs. Thank you so much!
Tori Avey says
Hi Deborah, I’ve used a variety of sauces. You can also use your favorite flavored BBQ sauce and add 1/4-1/3 cup honey to the mix if you prefer.
Rachel says
Hi Deborah
Do u have a receipy for mini challa buns? I also want to serve this on Rosa hashana, as an appetizer
Kathleen says
Would I be able to use this as a brisket dinner with veggies?
Tori Avey says
Kathleen please check out this recipe, which is more what you’re looking for I think – https://toriavey.com/toris-kitchen/2013/04/slow-cooker-barbecue-brisket/
annie says
Did you use a kosher brisket? I wonder because if not, I would assume you don’t need to use the salt in the beginning. Thoughts?
Tori Avey says
Hi Annie– I’ve used different briskets for this, both kosher and non. Last time I made it I used a kosher brisket from Trader Joe’s. I always add the salt for flavor, but if you’re salt sensitive feel free to leave it out.
Ik says
Thank you!!! This is an amazing recipe and came out perfect! We made it yesterday for thanksgiving appetizer at mother in law’s house. Put them on thick white pita bread quarters with sliced Israeli pickles on each one.. A bit hit, good shabbos and thanks so much
Tori Avey says
Great idea LK!
anne says
any suggestions on making this ahead, freezing and serving a week later?
Tori Avey says
Hi Anne, you can certainly make this dish ahead of time. Prepare the recipe, then allow the brisket to cool completely to room temperature. Store it in airtight containers or plastic storage bags. The night before you’re ready to serve, allow it to thaw in the refrigerator, then reheat before serving.
April Good says
I just tried this recipe today and I am in heaven! I will definitely be making this recipe again.
bonnie says
How many burgers can you make with this one brisket
Tori Avey says
Hi Bonnie– about 15 slider-sized burgers, as the recipe indicates. Enjoy!
Melanie says
Ok, strange phenomena…just yesterday, for the very first time. I went to the Mid State Fair in Paso. you totally nailed the description of not if you were going but when…I never knew why it was such a big deal….now…I know!
Odd as I was looking for a good recipe for next week and I stumbled upon this recipe I had saved as I so dearly love Brisket.
BTW I will return with my review of the recipe..and I will go the the fair again!
Shereen T says
I made this today. A great recipe, nice and straightforward with brilliant results. Thank-you!
A'ppetizer says
i simply love your blog, this looks divine!
Tori Avey says
Thank you! 🙂
Ellie says
I’m in a rented vacation home. What can I use to achieve this delicious recipe if I do not have a slow cooker? Also, will I get the same results in 2 and 1/2 hours as I do when I cook a regular brisket?
Dana @ Foodie Goes Healthy says
These look delicious and how fun for the Super Bowl. I love this easy recipe. What brand of BBQ sauce do you use?