Texas Firecracker Brisket Sliders

Allergens

Dairy (in jalapeño popper sauce), Gluten (in slider buns)

Ingredients

• 3 lbs beef brisket
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp paprika
• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 8 jalapeños, halved and seeded
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup mayo
• 24 slider buns

Instructions

1. Preheat your grill to medium high heat (around 375°F).
2. In a large bowl, mix barbecue sauce, apple cider vinegar, brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
3. Rub the brisket with half of the dry rub mixture, making sure to coat all sides evenly.
4. Place the brisket directly on the grill grates and cook for 2 3 hours, turning every hour, or until the internal temperature reaches 195°F.
5. While the brisket is cooking, prepare the jalapeño popper sauce: in a blender or food processor, combine halved jalapeños, shredded cheddar cheese, sour cream, and mayo. Blend until smooth. Set aside.
6. Once the brisket has reached 195°F, remove it from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.
7. Assemble the sliders: place a few strips of brisket on each bun bottom, top with a generous dollop of jalapeño popper sauce, and then place the bun top on each.

Chef’s Insight

The key to tender brisket is to cook it low and slow, allowing the collagen in the meat to break down and become gelatin.

Notes

For an extra smoky flavor, you can marinate the brisket in a mixture of apple cider vinegar and your favorite barbecue rub for at least 2 hours before grilling.