BBQ Smokehouse Slow Cooked Brisket Sliders

Preparation Time 20 minutes
Cooking Time 24 minutes
Standing/Marinating 8 hours
Serves 24 portions
Sliders Spicy Coleslaw
1 kg beef brisket, trimmed 3 cups shredded multi-coloured cabbage
2 1/2 tbsp Cape Herb and Spice smokehouse BBQ 1/2 cups mayo
1 1/2 tbsp light brown sugar 1 tbsp Cape Herb and Spice Caribbean jerk seasoning
3 garlic cloves, grated (about 1 tbsp) 1 tsp Cape Herb and Spice ghost chili mix (optional)
1 tsp ground cumin
1 1/2 tbsp olive oil
3/4 cup water
1/3 cup tomato sauce
2 tbsp lower-sodium Worcestershire sauce
3 tbsp apple cider vinegar
salt and pepper, to taste
16 slider buns



  1. Stir together the Smokehouse BBQ spice, brown sugar, cumin, 1/2 tablespoon of olive oil, and 1/2 teaspoon of the pepper in a bowl. Rub all the mixture over the brisket. Place the brisket in a 5 to 6 litre slow cooker.
  2. Whisk together the water, tomato sauce, Worcestershire, and 2 tablespoons of the vinegar in a small bowl; pour over the brisket in the slow cooker. Cover and cook on low until brisket is very tender, about 8 hours.
  3. Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces, or slice the brisket into thin slices about 1/2 cm think. Return the meat to the sauce in the slow cooker, stirring to combine.

Spicy Coleslaw mix:

  1. Just before serving, whisk together the remaining 1 tablespoon each olive oil and vinegar and remaining 1/4 teaspoon each salt and pepper as well the Caribbean Jerk seasoning and ghost chili mix in a medium bowl. Add the coleslaw mix and mayo and toss to coat. Divide the brisket ans slaw evenly among the slider buns.