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Flavorful Smoked Brisket Sliders Recipe Easy Homemade with Zesty Horseradish Aioli

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Juicy, smoky smoked brisket sliders paired with a creamy, zesty horseradish aioli, perfect for casual gatherings or impressing friends with minimal prep.

Ingredients

Scale
  • 5-pound beef brisket, trimmed of excess fat
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • Wood chips for smoking (hickory or oak recommended)
  • ½ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • Salt and black pepper to taste
  • 12 slider buns or small brioche rolls, lightly toasted
  • Pickles or pickled onions (optional)
  • Fresh arugula or baby spinach

Instructions

  1. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to form the dry rub.
  2. Trim excess fat from the brisket, leaving about ¼-inch layer. Pat dry with paper towels.
  3. Generously rub the seasoning mix all over the brisket. Wrap in plastic and refrigerate for at least 2 hours or overnight.
  4. Preheat smoker or grill to 225°F (107°C). Add soaked wood chips for smoke.
  5. Place brisket fat side up on smoker rack. Smoke until internal temperature reaches 195°F (90°C), about 6-8 hours. Spritz with apple cider vinegar if dry.
  6. Wrap cooked brisket loosely in foil and rest for 45 minutes.
  7. Whisk together mayonnaise, horseradish, Dijon mustard, lemon juice, minced garlic, salt, and pepper to make aioli. Chill until use.
  8. Slice brisket thinly against the grain. Lightly toast slider buns.
  9. Spread horseradish aioli on buns, layer brisket slices, greens, and pickles or pickled onions if using. Serve immediately.

Notes

Use a digital meat thermometer for best results. Spritz brisket with apple cider vinegar hourly to keep moist. Rest brisket before slicing to retain juices. Toast buns to prevent sogginess. Wrap brisket in butcher paper halfway through smoking to retain moisture without losing bark. Horseradish aioli can be made ahead and refrigerated. Variations include adding jalapeños, swapping aioli for BBQ sauce, using gluten-free buns, or adding cheese.

Nutrition

Keywords: smoked brisket sliders, horseradish aioli, smoked meat, slider recipe, easy smoked brisket, party food, game day recipe

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