Smoky Carolina Reuben Sliders with Sweet Potato Chips
This Smoky Carolina Reuben Sliders recipe with sweet potato chips is an irresistible Southern-inspired appetizer that will be the talk of your next game day gathering.
Allergens
Wheat, Dairy, Soy (in sauerkraut)
Ingredients
- 2 lbs beef brisket
- 1 cup applewood smoked salt (for curing)
- 3 cups sauerkraut, drained
- 8 mini slider buns
- 16 slices Swiss cheese
- 1 cup grilled cornbread crumbles
- 2 sweet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the brisket by curing it with applewood smoked salt, then let it sit for at least 4 hours or overnight for best results.
- Smoke the brisket on a grill preheated to 250°F for about 3 hours or until it reaches an internal temperature of 195°F. Wrap in foil and continue cooking for another 1 2 hours until tender.
- Prepare sweet potato chips by thinly slicing the sweet potatoes into rounds, tossing them with olive oil, salt, and pepper. Grill or bake them until crispy, about 20 25 minutes.
- Warm mini slider buns and assemble the Smoky Carolina Reuben Sliders: place a slice of smoked brisket on each bun bottom, followed by a slice of Swiss cheese, sauerkraut, grilled cornbread crumbles, and the bun top.
Chef’s Insight
The smoky, tangy flavors of this dish will transport you straight to a Friday night tailgate at your favorite college football stadium.
Notes
This recipe requires advanced cooking skills and patience due to the long smoking process for the brisket.