Description
Tender smoked brisket served on slider buns with a rich bourbon BBQ sauce, perfect for Father’s Day or any gathering. The brisket is smoked low and slow for hours, delivering deep smoky flavor complemented by a sweet and tangy sauce.
Ingredients
- 5 pounds beef brisket (whole packer brisket with good marbling, USDA Choice preferred)
- 2 tablespoons yellow mustard
- 3 tablespoons BBQ rub (paprika, brown sugar, salt, pepper, garlic powder, chili powder)
- ½ cup bourbon
- 1 cup ketchup
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper (freshly ground preferred)
- Salt to taste
- 12 small slider buns (soft potato buns preferred)
- Pickles (optional, dill pickles recommended)
- Coleslaw (optional, classic or quick cabbage slaw with mayo and apple cider vinegar)
Instructions
- Trim excessive fat from the brisket, leaving about a ¼-inch layer to keep it juicy.
- Rub the entire brisket with yellow mustard to help the spices stick.
- Generously coat the brisket with BBQ rub on all sides, pressing it in.
- Let the brisket sit at room temperature while preparing the smoker.
- Set up smoker or grill for indirect heat at 225°F (107°C) and add smoking wood (oak or hickory).
- Place the brisket fat side up on the grate once the smoke is steady and temperature stable.
- Smoke the brisket maintaining 225-250°F (107-121°C) for 6-8 hours.
- After 4-5 hours, spritz the brisket every hour with apple cider vinegar mixed with water to keep it moist.
- When the brisket reaches 160°F (71°C), wrap it tightly in butcher paper or aluminum foil.
- Continue smoking until internal temperature reaches 195-205°F (90-96°C) and the meat is tender.
- Rest the wrapped brisket in a cooler or insulated bag for at least 1 hour to redistribute juices.
- While resting, make the bourbon BBQ sauce by whisking bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt in a saucepan.
- Simmer sauce on medium-low heat for 10-15 minutes until thickened, adjusting sweetness or tang as desired.
- Slice the brisket thinly against the grain.
- Lightly toast slider buns to prevent sogginess.
- Assemble sliders by piling brisket on buns, drizzling generously with bourbon BBQ sauce, and topping with pickles and coleslaw if desired.
- Serve immediately with extra sauce on the side.
Notes
[‘Patience is key: smoke low and slow for tender brisket.’, ‘Use a meat thermometer to ensure proper internal temperature (195-205°F).’, ‘Rest the brisket for at least 1 hour to keep it juicy.’, ‘Adjust bourbon amount in sauce to taste; alcohol mostly cooks off.’, ‘Make extra sauce for leftovers or other dishes.’, ‘Lightly butter and toast buns for added crunch and to prevent sogginess.’, ‘If no smoker is available, cook brisket wrapped in foil in a 250°F oven for 6-8 hours.’, ‘Slice brisket thinly against the grain for tenderness.’, ‘Store leftover brisket and sauce separately in airtight containers for up to 4 days.’, ‘Reheat brisket gently in a covered skillet with a splash of water or sauce.’]
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 9
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 22
Keywords: smoked brisket, bourbon BBQ sauce, sliders, Father's Day recipe, BBQ, smoked meat, party food, slider buns