Smoked Beef Brisket Sliders with Herb Chips & Homemade BBQ Sauce
Recipes for Home and Restaurant
by Nadine Lloyd
100g smoking chips
1kg (2.2 lb) beef brisket
2-3 tablespoons beef seasoning
1½ tablespoons ground coriander
¼ cup fresh rosemary – finely chopped
¼ cup fresh thyme – finely chopped
4-6 crusty burger buns
4-6 slices Swiss cheese
Salt and pepper – to taste
Preheat the barbecue or Weber to high heat.
Place the brisket into a foil tray with 1 cup of water.
Rub the brisket with beef seasoning and coriander.
Using a smaller foil tray; light the smoking chips and place them in the BBQ, or add a few at a time to the charcoal.
Place the brisket into the weber or closed lid BBQ.
Allow the temperature to lower and slowly cook for 6-8 hours.
Top up the smoking chips every ½-1 hour.
Top up the water in the brisket tray every ½ hour.
Once the brisket has cooked through, set it aside to cool.
Using two forks; shred the brisket.
Mix a small quantity of Home-made BBQ Sauce through the meat.
Using a large frying pan, heat four portions, on low temp.
Separate the shredded brisket into equal portions
Place one Swiss cheese square over each portion of hot beef.
Cook for a further 3-4 minutes with a lid covering the frying pan.
Open the buns and butter each side.
Add the beef/cheese patty and some coleslaw.
Add one brisket roll, a portion of Home-made Chunky Herb Chips, and a small garden salad to each plate.