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Best Smoked Brisket Sliders with Tangy Pickled Onion

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These Smoked Brisket Sliders with Tangy Pickled Red Onion are the perfect way to use leftover brisket. The rich, smoky beef pairs beautifully with bright, acidic pickled onions and melted cheese on soft, buttery rolls.

Ingredients

Scale
  • 1 ½ pounds cooked smoked brisket (sliced thin against the grain)
  • 12 slider buns (Sweet Hawaiian rolls or Martin’s potato rolls)
  • 4 tablespoons unsalted butter (melted)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 8 slices provolone or white cheddar cheese
  • Optional: BBQ sauce for serving
  • 1 large red onion (sliced thinly into half-moons)
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black peppercorns (optional)
  • 1 clove garlic (smashed)

Instructions

  1. Make the Pickled Red Onions: In a small saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, and smashed garlic. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat. Place sliced red onion in a mason jar or heat-safe bowl. Pour hot brine over onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour (4-24 hours is ideal).
  2. Prepare the Brisket: If brisket is cold, let it sit at room temperature for about 20 minutes. Slice thin against the grain into ¼-inch thick slices.
  3. Preheat and Butter the Buns: Preheat oven to 350°F (175°C). Mix melted butter with garlic powder and smoked paprika. Slice slider rolls in half horizontally, keeping them connected. Place bottom half on a baking sheet. Brush cut sides of both halves with seasoned butter.
  4. Toast the Buns: Bake for 3-5 minutes until edges are lightly golden and butter is bubbly. Do not walk away.
  5. Assemble the Sliders: Remove baking sheet from oven. Layer cheese evenly over bottom half of toasted rolls. Pile sliced brisket generously on top of cheese.
  6. Add the Tangy Pickled Onions: Drain pickled red onions from brine. Scatter a generous tangle over the brisket. Top with the other half of the buttered rolls.
  7. Final Bake: Return assembled sliders to oven. Bake for 5-7 minutes until cheese is fully melted and brisket is heated through. Tops should be golden brown.
  8. Serve Immediately: Remove from oven. Use a large spatula to separate sliders. Serve hot with extra BBQ sauce on the side if desired.

Notes

Slicing brisket thin against the grain is crucial for tender sliders. Toasting the buns prevents sogginess. Pickled onions can be made up to a week ahead and improve with time. For best results, warm brisket gently in the oven rather than microwaving.

Nutrition

Keywords: smoked brisket sliders, brisket sliders, pickled red onion sliders, leftover brisket recipe, game day sliders, BBQ sliders

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