Joanna Gaines' Pulled Brisket Slider

Pulled Brisket Sliders

byJoanna Gaines
Total 6 hours
Active 30 mins
Makes 6 servings
TIP: In this recipe, Jo uses 4 1/2 pounds brisket and bakes it at 300ºF. Store any leftover brisket in an airtight container in the refrigerator for 3 to 5 days.
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 1/2 pounds brisket, fat trimmed
  • 1 tablespoon canola oil
  • 1 large white onion, peeled and halved
  • 1 garlic head, halved horizontally
  • 2 cups beef broth
  • 1 cup Worcestershire sauce
  • 1/4 cup sweet teriyaki sauce
  • 1 cup barbecue sauce
  • 12 slider buns, split
    1. Preheat the oven to 300ºF.
    2. In a small bowl, combine the garlic salt, onion powder, kosher salt, and pepper. Rub over both sides of the brisket.
    3. Heat a large Dutch oven over medium-high heat. Add the oil and swirl to coat. Add the brisket and cook until browned on both sides, about 6 minutes per side.
    4. Settle the brisket in the Dutch oven. Add the onion halves, garlic, beef broth, Worcestershire, and teriyaki sauce. Cover and bake in the oven until fork tender, 5 to 6 hours.
    5. Let rest for 15 minutes, then shred the meat with 2 forks. Toss with 2 cups of the cooking liquid and the barbecue sauce. Discard any leftover cooking liquid.
    6. To assemble: Place ¼ cup brisket on each bottom bun half. Serve immediately.