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Texas Brisket Sliders




(Makes 20 sliders)

3 lbs Beef brisket, cleaned and trimmed
2 pcs Rosemary, chopped
4 pcs Thyme, chopped
5 cloves Garlic
3 tbsp Pusateri’s Sweet and Smokey Dry Rub
2 tbsp Grainy mustard
2 tbsp Lea & Perrins Worcestershire
½ L Beef stock
500 mL BBQ sauce
2 oz Olive oil
1 pc Onions, rough chop
2 pcs Carrot, rough chop
2 stalk Celery, rough chop
3 tbsp Tomato paste
20 pcs Mini brioche buns
Salt and pepper to taste



Season brisket with spice rub, mustard and Lea & Perrins Worcestershire for a minimum of 24 hours.

Season with salt and pepper and place brisket on a medium to high BBQ grill.
Grill on both sides till marked and seared.

In a heavy bottom pan, add oil, onion, carrots, celery and garlic and fry until golden. Add tomato paste and fry for 1 minute. Deglaze with beef stock. Add BBQ sauce and bring to boil.

Transfer brisket back to the pan and add herbs. The liquid should just cover halfway up the top of the brisket. Cover with lid and bake at 300F for approximately 2 to 2 ½ hours or until meat is very tender.

When nished, carefully lift brisket out of roasting pan and strain jus in a pot using a strainer. Transfer pot to stove burners and reduce jus until it coats the back of a spoon. Set aside.

Let meat cool and while still warm tear meat into smaller pieces. It should resemble loose strands. Be careful to take out any vessels, nerves or fat.

Add meat back to the BBQ jus and mix well. Reheat meat mixture in oven, covered, and serve in toasted brioche buns.

About Tony Cammalleri