Smoked Brisket Slider
with Onion Bun, North Carolina Barbecue Sauce, and Pickle Chips
Smoked Brisket with Onion Bun, North Carolina Barbecue Sauce, and Pickles
10
servings45
minutes19
minutes12-16
hoursChef 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.
[…] SMOKED BRISKET […]