Slow-Roasted BBQ Brisket Sliders with Caramelized Onions | Recipe Drop | Food52

BBQ BRISKET SLIDERS:
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Slow-Roasted BBQ Brisket Sliders:
AUTHOR NOTES
Every summer at family events, my Grandma would make us her slow-roasted brisket with homemade barbecue sauce, potato salad, bacon and three-bean baked beans, with rolls served on the side. It was something we always looked forward to as brisket wasn’t often on our weekly roster of recipes at home, and it was absolutely delicious. I used that brisket recipe for these BBQ brisket sliders—also made in the oven—and layered it on potato rolls with cheddar cheese and quick caramelized onions.

Tips & Tricks
- If your brisket is smaller or larger than 4 pounds, a good rule of thumb is to cook it for 1 hour per pound of meat, plus the additional 30 minutes uncovered.
- You can either place the fat cap on the bottom OR keep the fat cap right side up so the fat can melt down over the brisket.
- Season with salt the night before or a few hours prior to cooking, if you have time. This will help the brisket become more flavorful and tender (think seasoning from within).
- Cut against the grain for the most tender bites. You can also shred the brisket instead of cutting it.
- Store the brisket for 3 to 4 days in the refrigerator in airtight containers if not using immediately.
- To take it to the next level, add chopped parsley and garlic to the melted butter for brushing on top of the buns.
—Nea Arentzen

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[bsue]

How could you dump all the grease down the sink???

[chrismoore]

I don't understand pouring the beautiful drippings down the drain. All that flavor! You could have used a cup of the drippings instead of water in the sauce.

[musicgirl]

Great job, Nea. It looked incredible! Beef brisket is a favorite cut of mine because you can fix it so many ways. I really like the sliders idea! ❤❤

[JohnHausser]

I rarely cook what I see on YouTube but this brisket looks simple and so legit ! I’ll definitely try it this weekend 😊

[GregCurtin]

Thank you Nea and the social media team at #Food52. I am not much of a red meat eater or ketchup person but I have never had brisket before. I love the simplicity of one pound = one hour (approximately) Your addition of cheese and caramelized onions made me think of creating a variation of a French dip. It would be fun to change it up and go with caramelized onions, provolone, and consume to dip into Going back to your original recipe this would be great for football parties. Thank you for the inspiration. #Brisket #BBQ

[loriwilkes]

It would shreds if it was cooked in crockpot.

[EmilyGOODENUGH]

4:02 the moment we learned she has never had to pay the plumber. Or eat soup made from scraps. I can't watch.

[jaybird]

Do they not test these recipes before filming.

[noledge]

That brisket looked soooo dry. That knife was struggling to cut through it.

[parkerstoops]

5 seconds in and I’m already saying no, that knife did not slide through that

[ScottM]

I'm sure this is good stuff. Nice to get brisket from a butcher shop. For better coverage/availability for the average cook F52 might shop at places real people have to shop at and show what is out there for the masses and what they have to do to get a similar result.

[ladorada]

I hated this video as soon as she poured those juices down the sink. It made me lose all confidence in this recipe. I wish I could give more than one thumbs down.

[monecagainer]

Incompetent to dump the incredible gold liquid. This shows INCOMPETENCE.

[rebeccabrandt]

Tell me that bottom bun wasn't totally sogged. Was this recipe even vetted?

[PeterCloughy]

Lmao pour all the best bit down the drain...

[mosesjeromelazaro]

Food 52 is killing me with all the delicious content. I can't

[maadhatter]

So much wrong with this.
1. Just because you put BBQ sauce on something doesn't make it BBQ. BBQ brisket = SMOKED brisket not roasted.
2. Noone in Texas is roasting brisket lol.
3. The bottom bums would be total mush .. I'm not even sure she took a real bite when she 'sampled it' at the end.
4. That brisket was tough and dry as hell.
5. Who pours that much grease down a drain! Wtf.

[seankinsella]

Meat is not your wheelhouse. That's clearly overdone. And then you burnt the buns. Yikes. Concept is there, though. Thanks.

[jenniblackburn]

What has happened to Food52? Terrible content now. This was almost unwatchable. When Kristin M was there she had fantastic guests or made really interesting and yummy food. Nea is wearing all white making a pedestrian brisket with a barbecue sauce anyone could make and she burns the buns? She’s just not that good. Where’s Mandy Lee? Or any new cookbook writer? Or just any other cook than people who make recipes that seem to be out of Good Housekeeping.

[NTHodges]

Food52 fail in so many ways. Yes, Nea is a Scandinavian beauty and seems veey sincere. But all the errors and rookie mistakes just make the company look bad and like they don't care about quality cooking content. Maybe it's their new CEO...