Looking for a mouthwatering appetizer to impress your guests at your next party? Look no further than these delicious smoked brisket sliders with chimichurri slaw! Perfectly tender and juicy brisket topped with a zesty and flavorful slaw, all nestled between two buns for the ultimate handheld bite. Plus, the smoky aroma will have your guests salivating before they even take a bite. Read on to find out how you can make these crowd-pleasing sliders at home.
How to Make Delicious Smoked Brisket Sliders with Chimichurri Slaw: A Perfect Appetizer for Your Next Party!
Are you preparing for your next party and looking for an amazing appetizer that is sure to impress your guests? Look no further than these mouth-watering smoked brisket sliders with chimichurri slaw! In this article, we will take you through the process of making these sliders step by step so you can recreate them in your own kitchen. So, let’s get started!
Ingredients
- 17-pound USDA Prime Brisket
- Smoky Sweet Rub (kosher salt, black pepper, granulated garlic, smoked paprika, and turbinado sugar)
- Red cabbage
- Shredded carrots
- Flat leaf parsley
- Spices
- Slider buns
Preparation
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Trim the brisket and season it with the smoky sweet rub. Let it sit for at least an hour to allow the rub to penetrate the meat.
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Prepare the chimichurri slaw by shredding the red cabbage, adding the shredded carrots and mixing in fresh, chopped flat leaf parsley. Add spices to taste and mix well.
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Preheat the smoker to 225 degrees.
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Place the brisket in the smoker and smoke it for several hours.
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Spritz the brisket with water every two hours to keep it moist.
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When the brisket reaches an internal temperature of 144 degrees, wrap it in butcher paper to keep it moist and prevent it from drying out.
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After wrapping the brisket, place it back in the smoker and continue smoking until it reaches an internal temperature of 200-205 degrees.
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Remove the brisket from the smoker and let it rest for at least 30 minutes.
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Slice the brisket into thin, bite-sized pieces.
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Toast the slider buns and assemble your sliders with the sliced brisket and chimichurri slaw.
Tips for Smoking Brisket
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Use smaller fuel or adjust the size of fuel based on temperature swings to control temperature when smoking.
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Be patient and maintain a consistent temperature.
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Use a meat thermometer to monitor the internal temperature of the brisket.
Conclusion
You now have a delicious and impressive appetizer recipe that is sure to impress your guests at your next party. These smoked brisket sliders with chimichurri slaw are not only easy to make, but they are also packed with flavor. Remember to follow the preparation steps and smoking tips carefully, and you are sure to end up with a tender and juicy brisket.
FAQs
- How long does it take to smoke a brisket?
The length of time it takes to smoke a brisket depends on its size. For a 17-pound brisket like the one in this recipe, it will take several hours, and possibly up to 15 hours, to fully smoke and cook it.
- What type of wood should I use when smoking brisket?
The type of wood you decide to use largely depends on personal preference and availability. In this recipe, we suggest using hickory or oak wood for a smoky flavor.
- Can I make the chimichurri slaw ahead of time?
Yes, you can make the chimichurri slaw ahead of time and store it in the refrigerator for up to 24 hours before serving.
- Can I use a different cut of meat for these sliders?
While brisket is the ideal cut of meat for these sliders, you can experiment with other cuts of meat such as chuck roast or shoulder roast.
- Can I prepare the brisket in the oven instead of a smoker?
Yes, it is possible to prepare the brisket in the oven. After smoking the brisket for several hours, wrap it in foil and finish cooking it in the oven at 200-205 degrees until it is tender.
