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Smoked Brisket Sliders with Marinated Coleslaw, sliced pickles on a white surface beautifuleatsandthings.com

Smoked Brisket Sliders with Marinated Coleslaw

Servings 27
Author Beautiful Eats & Things


  • 1 beef brisket flat (5–6 pounds)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ tablespoon paprika
  • ½ tablespoon seasoned pepper
  • Salt to taste
  • 1 & ½ cups beef broth
  • 3 packs King’s Hawaiian Slider Buns -9ct
  • Grillo’s Dill Pickle Chips

For the Marinated Coleslaw:

  • 2 cups shredded coleslaw mix
  • 2 tablespoons Dijon mustard
  • ¼ cup apple cider vinegar
  • 1 tablespoon apple cider vinegar


  1. Start by building a charcoal fire with Kingsford Original Charcoal. Next, season the beef brisket with onion powder, garlic powder, paprika, seasoned pepper, and salt. When the grill reaches a temperature of about 225 degrees F, place the beef brisket on the grill and cook for 4 hours until the internal temperature of the brisket reaches 160 to 170 degrees F.
  2. Remove the brisket from the grill and place in a baking dish. Pour the beef broth over the brisket and cover the dish with aluminum foil. Place the baking dish on the grill and cook for an additional hour. Remove the baking dish from the grill and let the meat rest for 20 minutes before slicing.
  3. To make the marinated coleslaw, combine the coleslaw mix, Dijon mustard, apple cider vinegar, and honey in a large bowl. Toss and let marinate for about 15 minutes.
  4. To assemble the sliders, split each King’s Hawaiian Slider Bun, and place a couple of slices of brisket on the bottom half of each bun. Top with a serving of coleslaw and a couple of Grillo’s Dill Pickle Chips. Place the other half of the buns on top and serve.