Smoked Brisket Slider

with Onion Bun, North Carolina Barbecue Sauce, and Pickle Chips

Smoked Brisket with Onion Bun, North Carolina Barbecue Sauce, and Pickles

Recipe by Derick Kuntz
0.0 from 0 votes
Course: DinnerDifficulty: Hard
Servings

10

servings
Prep time

45

minutes
Cooking time

19

minutes
Smoking Time

12-16

hours

Chef Derick’s sliders are the most requested food item from guests at B Cellars. A 16-hour smoke on juicy brisket matches the tannins in our Cabernet Sauvignon, while the North Carolina barbecue sauce helps to coax out the fruit in the wine.

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Ingredients

  • Brisket
  • 10-16 lb 10-16 brisket

  • 1 jar 1 Spice Blend #8

  • Onion Buns
  • 5.5 cups 5.5 all-purpose flour

  • 1/2 cup 1/2 brown sugar

  • 2 Tbsp 2 yeast

  • 2.25 cup 2.25 warm water

  • 1/3 cup 1/3 dried onion (toasted)

  • 1/4 cup 1/4 olive oil

  • 1/2 tsp 1/2 salt

  • Pickle Chips
  • 3.5 cups 3.5 white wine vinegar

  • 2 cups 2 water

  • 1/2 cup 1/2 salt

  • 2 Tbsp 2 sugar

  • 1 Tbsp 1 mustard seed

  • 1 1 bay leaf

  • 1/4 tsp 1/4 celery seed

  • 1.5 tsp 1.5 pink peppercorn

  • 1/4 tsp 1/4 chili flake

  • 3 cloves 3 garlic, crushed

  • 1/2 1/2 onion, julienned

  • 1.5 bunches 1.5 fresh dill

  • 6-10 6-10 Kirby or Persian cucumbers, thinly sliced

  • North Carolina Barbecue Sauce
  • 2 cup 2 cider vinegar

  • 2 Tbsp 2 brown sugar

  • 1 Tbsp 1 ketchup

  • 1 tsp 1 salt

  • 1 tsp 1 black pepper

  • 1 tsp 1 chili flake

  • 1/2 tsp 1/2 paprika

  • 1 tsp 1 mustard powder

  • Additional Ingredients
  • 10 slices 10 fiscalini cheddar

Directions

  • Onion Buns
  • Mix warm water with sugar and yeast
  • Let sit for 5 minutes. Stir in olive oil, then add flour and onion
  • In a mixer, use dough hook to mix until dough forms and all ingredients pull away from the bowl
  • Cover with a warm, wet cloth. Let proof for 30 minutes
  • Punch dough down and portion into 120-gram balls
  • Place onto a greased tray
  • Brush with olive oil
  • Bake at 350° for 8-10 minutes, turning once halfway through
  • Brisket
  • Rub brisket with Spice Blend #8
  • Let marinade overnight
  • Smoke for 12-16 hours - or until it reaches an internal temperature of 195°-205°F
  • Let rest before slicing
  • Saute sliced brisket on high heat to caramelize
  • De-glaze with North Carolina barbecue sauce
  • Pickle Chips
  • Add all ingredients, except cucumbers, to pot and boil
  • Stir until salt is dissolved and remove from heat
  • Chill, then pour over cut cucumbers
  • 48-72 hours brine time minimum
  • North Carolina Barbecue Sauce
  • In a small sauce pot, add all ingredients
  • Bring to a boil and reduce by 3 quarters
  • Assembly
  • Layer buns with fresh pickle chips, a hearty portion of brisket, Fiscalini cheddar, and extra North Carolina barbecue sauce.

Notes

  • Make everything in advance and just assemble and enjoy!

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Pairing Suggestions

Chef Derick’s sliders are the most requested food item from guests at B Cellars. A 16-hour smoke on juicy brisket matches the tannins in our Cabernet Sauvignon, while the North Carolina barbecue sauce helps to coax out the fruit in the wine.

Cabernet Sauvignon
2024-08-14T16:02:56-07:00July 10th, 2024|Categories: Cabernet Sauvignon, Dinner, Entrée, Fall, Recipe, Summer|Tags: , , , , |1 Comment

One Comment

  1. […] SMOKED BRISKET […]

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