Slow Cooked Beef Brisket Sliders

I love a good BBQ, but sometimes life can get in the way. If you know that you have a busy weekend coming up and still have family or friends coming over for lunch or dinner then fear not! Your solution is here!

Brisket is a wonderfully cheap and a versatile cut of meat. You can start this a couple of days before and remember, the longer you leave your brisket resting coated in your dry rub, it will only get better. I usually put my dry rub on and leave it for 48 hours, but a day is good as well.

When it’s time to cook, all you have to do is put it into your slow cooker and then let nature take its course. This brisket is such an easy “set and forget” dish to do, that all you need to worry about is to eat and enjoy. And to save you more time there is absolutely no shame at all to get a fresh coleslaw mixed packet from your supermarket and mix in some coleslaw dressing for your slaw. I do it quite a lot in our busy household. Remember it’s all about being simple, easy and fun.

Slow Cooked Beef Brisket Sliders

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: American


Prep time


Cooking time



Dry Rub Ingredients

  • 1/4 cup 1/4 Paprika

  • 1/4 cup 1/4 Sweet Paprika

  • 6 Tbsp 6 Brown Sugar

  • 4 Tbsp 4 Pink Himalayan Salt

  • 2 Tbsp 2 Garlic Powder

  • 2 Tbsp 2 Black Pepper

  • 2 Tbsp 2 Onion Powder

  • 2 Tsp Cumin

  • 2 Tsp Cayenne Pepper

  • 1 cup 1 of water

  • 1 cup 1 of your favourite BBQ sauce

  • Bread Rolls

  • 300 g 300 fresh coleslaw mix

  • Coleslaw dressing


  • Make the dry rub mix and coat the brisket and put it in a pot or wrap it up tight in glad wrap and let it sit in the fridge for 1-2 days.
  • Put the cup of water & the brisket in the slow cooker and turn it on low for 8 hours.
  • After the 8 hours take the brisket out and with 2 forks pull the beef apart then put it back in the slow cooker & add the 1 cup of your favourite BBQ sauce for 1 hour.
  • Take it out and plate up along with your Buns & Coleslaw.


  • Just one note and that’s is the measurements for the rub are based on using a 2kg brisket. 

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