Kelly’s Slow-Cooker Brisket Sliders

Kelly’s Slow-Cooker Brisket Sliders

This past weekend, we held our Annual Ranch BBQ & Open House—an event I eagerly anticipate each year because it’s our chance to meet you, our customers, face-to-face.

If we haven’t met, I’m Kelly, and I lead our e-commerce and marketing efforts at Stemple Creek Ranch. This year, I was tasked with serving up samples of our Full-Packer Beef Brisket for 150 guests. While I share the team’s passion for delicious, high-quality protein and love to cook, I had no idea how to handle a full-packer brisket. Weighing in at 8-10 pounds, it’s a tough cut of meat, and frankly, I found it intimidating.

But I discovered a simple solution—not for the seasoned brisket grill master, but for anyone who might not own a smoker and is looking for an easy way to tackle this challenging cut. My hack? A slow cooker.

I know, brisket in a crockpot? Blasphemy! But I’m here to tell you—it was one of the easiest cooking experiences I’ve ever had, and my brisket sliders were a hit at the BBQ! One of our best customers, Kim, even insisted on getting my slaw recipe on the spot.

As an ‘everyman,’ this recipe does include a couple of commercial brand products: Hawaiian rolls and a dollop of Kinder’s Gold BBQ Sauce (not sponsored, just delicious). I hope you enjoy!

Brisket Ingredients

  • 4-5 lb Stemple Creek beef brisket (I cut my full packer in half—double the recipe based on weight if needed)
  • 1 tbsp olive oil (or a neutral oil like vegetable or canola)
  • 1 pack of original Hawaiian Dinner Rolls (if you can’t find Hawaiian rolls, why bother? But if you must, brioche rolls will do.)
  • 1 bottle Kinder’s Gold sauce (for topping—this is a must. Trust me.)

RUB:

  • 1 tbsp brown sugar
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/3 tsp cumin powder
  • 3/4 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper

BBQ SAUCE:

  • 2 garlic cloves, minced
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups ketchup
  • 1/2 cup brown sugar, packed
  • 2 tsp EACH black pepper, onion powder, mustard powder
  • 1 tbsp Worcestershire sauce

Brisket Instructions

  1. Mix Rub ingredients. Rub all over the brisket. Let it rest for an hour.
  2. While the rub is setting, make your sweet slaw (see directions below).
  3. Combine BBQ Sauce ingredients in the slow cooker. Mix, then add the brisket—squish it in if needed.
  4. Slow cook on LOW for 8 hours (for 4 lb) to 10 hours (for 5 lb).
  5. Remove and slice brisket thinly across the grain. Place the slices into a large roasting pan. Pour the remaining BBQ sauce from the slow cooker over the brisket in the pan to let it absorb.

Sweet Slaw

  1. Blend dressing ingredients together.
  2. Toss dressing with the carrot/cabbage mix.
  3. Once combined, add pineapple and raisins.
  4. Refrigerate overnight—or for the duration of the brisket’s slow cooking.

Building the Sliders

  1. Cut your Hawaiian rolls into buns.
  2. Layer:
    • Bottom of the roll
    • Spoonful of slaw
    • Spoonful of brisket
    • Drizzle with Kinder’s Gold BBQ Sauce
    • Top with the other half of the roll
  3. Watch them disappear!

    Back to blog