A simple and delicious smoked beef brisket sliders recipe with the perfect seasoning combo, a great option for dinner after watching the finals with your mates and family. This recipe is bragworthy, and they'll definitely request it next year.
Ingredients
4-5 kg beef brisket
1/2 cup Four Monkeys Beef Rub
1/4 cup yellow mustard
2 cups wood chips (hickory or mesquite)
20 slider buns, coleslaw, pickles
Optional: 1 cup beef broth
Equipment
Instructions
Preparing and Cooking the Brisket
In Hark Prep Tub Large, trim brisket fat to 6 mm. Pat dry, coat with mustard, then apply Four Monkeys Beef Rub. Rest 30 minutes.
Preheat Big Boss Smoker to 107-121°C. Add soaked wood chips and water to pan.
Place brisket fat-side up in smoker. Smoke 6-8 hours, spritzing with stock if bark looks dry.
Insert Hark Rapid Thermometer probe into thickest part. At 74°C internal, wrap in butcher paper. Smoke until 95°C (4-6 hours more).
Rest in Prep Tub Large, lid on, for 1-2 hours. Slice against grain in tub.
Assembling the Sliders
Toast slider buns. Add sliced brisket, coleslaw, and pickles.
Serving
Serve immediately with SuckleBusters Original BBQ Sauce on the side if desired.
Notes
Brisket Internal Temperatures:
Cooked: 63°C (minimum safe)
Tender: 95°C (probe slides easily)
Cut of Beef: Whole brisket (point and flat) for rich, tender results.
Smoking Wood: Hickory for bold flavour; mesquite for deeper smoke.
Temperature Control: Keep smoker at 107-121°C for consistent cooking.
Resting Period: Resting ensures juiciness; don’t skip it.
Alternative Cooking: Oven at 107°C if smoker unavailable, same times.
Serving Suggestions: Pair with beer or extra pickles for zing.
Keywords
BBQ, Brisket, Sliders, Game Day
