Half & Half


Half & Half


Half & Half


Brisket Sliders recipe, Just Eats 528

Source: Powerhouse Productions / CLEO TV


  • 12 mini rolls, cut or separate at the middle
  • 1⁄4 cup melted butter
  • 1 tablespoon olive oil
  • 3 cups Oven “Smoked” Brisket, chopped (see recipe on second page)
  • 6 slices Provolone cheese
  • 1⁄2 cup Barbecue sauce
  • 24 slices bread and butter pickles
  • 2 cups *Herbaceous Cole Slaw
  • 1/3 cup Worcestershire sauce
  • 3 tablespoons liquid smoke
  • 1 tablespoon tomato paste
  • 2 cups low-sodium beef broth (roughly) depending on size of pan
  • 3-5 pound boneless beef brisket, trimmed of excess fat
  • 1 tablespoon black pepper
  • 1 tablespoon dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon dried mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Use a griddle and butter the insides of the rolls with the melted butter. Toast the rolls in the pan until golden brown and set aside on a parchment lined sheet pan.
  3. Drizzle the olive oil over the griddle and heat up the brisket. Once hot, lay the brisket over the bottom portion of the rolls and lay 4 slices of the provolone cheese on top of the brisket and another 4 slices on the toasted side of the buttered tops.
  4. Place in the oven and heat up until the cheese is melted, about 5-7 minutes.
  5. Remove the buns from the oven and place 2 slices of pickles on top of the brisket and cheese ends, followed by the Cole slaw, and put a bit of barbecue sauce on the top portion of the bun.
  6. Place the tops of the rolls on the other half to form a sandwich and use a serrated knife to cut the rolls into individual sandwiches.
Serve immediately.

For Oven “Smoked” Brisket

  1. Preheat oven to 250 degrees.
  2. In a roasting pan with a wire rack, add the Worcestershire sauce, liquid smoke, tomato paste, and the beef broth to fill the bottom of the pan. Add enough broth so that it almost touches the bottom of the brisket and stir.
  3. In a small bowl, combine the black pepper, brown sugar, chili powder, dried mustard, garlic and onion powder, salt, smoked paprika and cayenne pepper.
  4. On a large plate, rub the brisket with the dry rub, sticking as much dry rub as possible to all surfaces of your brisket. You should use all or almost all of the dry rub. Transfer the brisket to the wire rack in your roasting pan, fat-side down.
  5. Tightly cover your pan in foil and cook the brisket in the oven until a thermometer inserted into its thickest portion (NOT fat) reads about 190 degrees Fahrenheit. Cooking time varies based on many factors but expect it to take at least 4 and up to 6 hours. Remove the foil from the brisket and let it cook further until a thermometer reads 200-205 degrees Fahrenheit, and the thermometer can easily slide in and out of the brisket (this signals a tender brisket). Cooking time varies.
  6. Let the brisket rest at room temperature for 30 minutes before slicing against the grain.