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Flavorful Smoked Brisket Slider Board with 3 Easy BBQ Sauces

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A crowd-pleasing smoked brisket slider board featuring tender, juicy brisket and three distinct homemade BBQ sauces—classic smoky, tangy vinegar, and sweet mustard—perfect for entertaining and sharing.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed
  • 2 tbsp kosher salt
  • 2 tbsp black pepper, freshly ground
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/4 cup apple juice (for spritzing during smoking)
  • Wood chips (hickory or oak recommended)
  • 12 mini slider buns or mini ciabatta rolls (homemade or store-bought)
  • For Classic Smoky BBQ Sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp molasses
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • For Tangy Vinegar BBQ Sauce:
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For Sweet Mustard BBQ Sauce:
  • 1/2 cup yellow mustard (Dijon works well too)
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional toppings:
  • Pickled red onions
  • Coleslaw
  • Fresh jalapeño slices

Instructions

  1. Prepare the brisket rub by mixing kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
  2. Trim excess fat from the brisket, leaving about 1/4 inch for flavor and moisture. Rub the spice mixture evenly over all sides of the brisket. Let it rest at room temperature for 30 minutes.
  3. Preheat smoker or charcoal grill to 225°F (107°C). Add hickory or oak wood chips for smoke. Place a drip pan beneath the grill grates.
  4. Place the brisket fat side up on the smoker grate away from direct heat. Smoke for about 6-7 hours, spritzing with apple juice every hour to maintain moisture.
  5. When brisket reaches 195°F to 205°F (90°C to 96°C), wrap tightly in butcher paper or foil and return to smoker.
  6. Continue cooking for another 2-3 hours until internal temperature reaches 203°F (95°C).
  7. Remove brisket from smoker and let rest, wrapped, for at least 1 hour.
  8. While brisket rests, prepare the three BBQ sauces by whisking their ingredients in separate bowls and adjusting seasoning to taste.
  9. Slice the brisket thinly against the grain using a sharp knife.
  10. Assemble the slider board by placing slider buns or rolls alongside brisket slices, with small bowls of each BBQ sauce and optional toppings like pickled onions, coleslaw, and jalapeños.

Notes

Maintain a consistent smoker temperature of 225°F. Spritz brisket with apple juice every hour to keep moist. Wrap brisket in butcher paper for a crispy bark and tender meat. Rest brisket for at least 1 hour before slicing. Slice against the grain for tenderness. Sauces can be made ahead and stored in the fridge for up to a week. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, all sauces are naturally dairy-free.

Nutrition

Keywords: smoked brisket, brisket sliders, BBQ sauces, smoked meat, slider board, easy BBQ sauces, party food, game day recipe

Find it online: https://tastypierecipes.com/flavorful-smoked-brisket-slider-board-with-3-easy-bbq-sauces-recipe/