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Smoked Brisket Sliders

Fire your smoker back up because we aren’t stopping with smoked brisket and burnt ends! Reserve some of that prized cut of beef for these tangy, buttery, savory Smoked Brisket Sliders. You will want to bookmark this one because the aioli alone is going to make you a bbq legend.

Smoked Brisket Sliders

We’ve been cooking up all the brisket lately, and with it, all of the brisket recipes! I think this was one of my favorites, and I can’t wait for you to try them.

A good smoked brisket is an event in and of itself, around here, but I’ll never smoke another one where I don’t reserve a good chunk of it for these sliders.

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Brisket Sliders shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

We’re starting with a fully smoked brisket here. If you are starting with a raw piece of beef, you’ll want to check out my full post on How to Smoke a Brisket.

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More Traeger Beef Recipes here!

How to make Brisket Sliders

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.


Preheat your pellet grill (or oven)

225ish is the goal here.


Slice the rolls

Ideally, your rolls will be the stuck-together kind that isn’t pre-sliced. Think, the kind you would serve for Thanksgiving dinner, pull apart, and then slice in half to slather butter on. So, slice those all in half without separating the individual rolls. Place the bottom into a pan that’s been lined with parchment paper or non-stick foil.


Mix the aioli and build the sandwiches

Put your mayo and the White Tuxedo into a bowl and mix to combine.

If you can’t wait to get yours in the mail, you can sub in mayo + a splash of white vinegar + a teaspoon or two of prepared horseradish (or to taste) plus salt and pepper. Honestly, just order that rub though you are going to freak at how great it is.

So, spread the aioli over the bottom of the rolls and load up with brisket. Top with tons of smoked cheddar cheese, another smear of aioli on the bread tops, and put the tops back on the rolls to form the sliders.


Make the buttery blend

This part is not optional. This is not the time to make sacrifices to save calories if the slathering of aioli and cheese is any indication. Don’t skip the buttery topping! Mix it together and brush it all over the tops of the rolls. If you have extra, keep brushing. It is totally okay to let it drizzle down the sides too.


Bake em’

Toss that pan into the oven or back on your pre-heated pellet grill. Whatever you turned on in step 1. 😉 Let them cook for 25-30 minutes, or until everything is melty and the tops are starting to brown. If you need to hold them over for a little bit, cover them with tin foil. Can be reheated as well, covered. Great to feed a crowd!

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What else can you serve with Brisket Sliders?

My favorite sides with this kind of thing are all classic cookout sides that I look forward to at any summer bbq or potluck that’s worth going to.

My favorite classic BBQ Sides:

See our Leftover Roast Beef recipes here!

Don’t have leftover brisket?

You could also use this recipe with leftover Traeger Pot Roast, Smoked Prime Rib, or even leftover steaks!

Have even more leftover brisket?

Make one of these delicious recipes!

Yield: 12 servings

Smoked Brisket Sliders

Smoked Brisket Sliders

Tender smoked brisket gets loaded on top of fresh dinner rolls and topped with all the cheese, horseradish aioli, and topped with a garlicy butter rub. Great for a crowd!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 10 slices smoked brisket
  • 12 dinner rolls (pull-apart, unsliced)
  • 1 cup mayo
  • 1 1/2 tablespoons White Tuxedo Rub, divided
  • 12 ounces smoked white cheddar cheese (sliced or shredded)
  • 1 tablespoon Roasted Garlic Blend
  • 1/2 cup salted butter


  1. Preheat your grill or oven to 225°.
  2. Slice your rolls in half, keeping the individual rolls together if possible. Place onto a grill-safe baking sheet (with sides) that's been lined with parchment or non-stick foil.
  3. Mix together your aioli and spread half of it over the bottom of the buns. Layer on the brisket, top with the cheese, and spread the other half of the aioli on the top of the buns. Carefully put the bun tops back on the sliders.
  4. Mix together your melted butter and the seasonings. Brush on top of the rolls.
  5. Bake for 25-30 minutes, or until everything is melted and the tops are starting to get lightly browned.
  6. Serve hot!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 589Total Fat: 46gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 131mgSodium: 543mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 30g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Kevin Watson

Sunday 18th of February 2024

I am out of white tuxedo and am having a difficult time finding it. Please Help!

Nicole Johnson

Sunday 18th of February 2024

Ohhh man! Well - it is a salt and pepper rub with horseradish and vinegar, so you could make an approximation for the aioli by using mayo, prepared horseradish, and either vinegar powder like this or a splash of regular white vinegar.

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