Smoked Brisket Sliders with Chimichurri Slaw

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

brisket

💰Cheaper: chuck roast

Chuck roast is a more affordable cut with good flavor.

red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a similar tang.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is less expensive but lacks the freshness.

Trim excess fat off the brisket, focusing on the fat cap without going overboard.

Season the brisket with homemade Smoky sweet rub and place it in the refrigerator overnight to absorb the seasonings.

Preheat the smoker to 275°F (135°C) with water in the cook chamber and using Post Oak wood for smoking.

Place the brisket in the smoker fat side down with the point side towards the firebox.

Insert a temperature probe into the brisket and close the lid to start smoking.

After 2 hours, check the brisket for color and spritz with plain water as needed.

At the 4-hour mark, check the internal temperature of the brisket, which should be around 144°F (62°C).

Wrap the brisket in butcher paper and place it in a foil pan in the oven at 275°F (135°C) until it reaches an internal temperature of 200-205°F (93-96°C).

After 5 hours and 45 minutes in the oven, check the tenderness of the brisket, ensuring it feels tender before resting.

Cover the brisket with two layers of foil and let it rest in the oven (turned off) for 2 hours.

Prepare the chimichurri slaw by mixing 1 cup of chopped flat leaf parsley, 2 tablespoons of red wine vinegar, 3 teaspoons of minced garlic, 1/4 teaspoon of ground black pepper, 2 teaspoons of dried oregano, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of red pepper flakes in a bowl.

In a separate bowl, combine 1 cup of shredded red cabbage and 1 cup of shredded carrots with the chimichurri mixture, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens