Recipe courtesy of Cole Glendinning, Flower & Wolf

You’ll want leftovers, but Glendinning’s recipe for these bite-sized briskets will be gone in seconds!

Smoked Barbecue Brisket


For barbecue rub:

½ cup salt

3 Tbs fresh ground black pepper

3 Tbs smoked paprika

2½ Tbs chili powder

1½ Tbs mustard powder

1½ Tbs dried thyme

For brisket:

680 g beef brisket

Splash of apple juice

1 white onion, sliced thinly

Little oil for sautéing

1 cup (250 mL) barbecue sauce

24 brioche or similar slider buns

½ cup + 2 Tbs (150 mL) mustard

48 pickled jalapeno slices

24 slices aged white cheddar

250 g arugula


  1. Combined all dry rub ingredients in mixing bowl, and rub brisket.
  2. Place in a smoker, barbecue, or oven for two hours at 220º F. Turn over and cook for another hour.
  3. Add a touch of apple juice, cover with foil and cook in oven for 3-4 more hours, or until fork tender.
  4. Cook onion slowly in a little oil over low heat to caramelize. While onion is caramelizing, pull apart brisket into pieces.
  5. Add your barbecue sauce to onions. Add brisket.
  6. To assembly sliders, smear bun with mustard. Add two slices of pickled jalapeno, cheese slice, brisket, and top with arugula.

Pin It on Pinterest