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BBQ Brisket Biscuit Sliders (Inspired by The Munchies)

  • Prep 60 min
  • Total 8 hr 0 min
  • Servings 12
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Brisket, slaw, pickles, and BBQ sauce – all on a mini biscuit bun! MORE + LESS -

Dan Whalen
October 16, 2014



pounds brisket
tablespoons smoked sea salt
tablespoon cracked black pepper
tablespoon cumin


head of cabbage
head of purple cabbage
teaspoon cracked mustard seed
cup apple cider vinegar
cup mayonnaise
Salt and pepper


1 3/4
cups flour
pinch sugar
teaspoons baking powder
teaspoons salt
teaspoon baking soda
tablespoons butter (1 stick)
cup buttermilk


BBQ sauce


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  • 1
    About 8 hours before you plan on eating, mix the salt, pepper, and cumin and rub it onto the beef. Allow to sit at room temperature for two hours.
  • 2
    Put the beef into the oven at 215ºF and cook for about 6 hours until tender and cooked through. ABOUT THE BRISKET: This dry cooking method will not produce the super tender falling-apart brisket you are familiar with at a BBQ spot. However, as long as your brisket has a nice thick fat layer on top, it should produce a tender enough, juicy piece of meat that can be sliced nicely and has a decent smoke flavor from the salt. So make sure your brisket has that fat layer and make sure you cook it fat side up!
  • 3
    Make the slaw: Chop the cabbage and mix with the rest of the slaw ingredients. Allow to marinate for at least a half hour before serving.
  • 4
    Make the biscuits: Chop the butter into small cubes and freeze for 20 minutes. Mix the dry ingredients. Stir in the butter. Stir in the buttermilk slowly, only adding as much as needed to bring the dough together.
  • 5
    Roll out the dough into a rectangle, then fold it like a wallet. Roll this out again and repeat until you have done this three times. This will help add to that nice flaky texture we are looking for.
  • 6
    Cut out the biscuit rounds, making them small and slider-sized. Bake at 450ºF for about 10 minutes.
  • 7
    To serve, slice the brisket into thin slices against the grain. Cut the biscuits in half and spread on some BBQ sauce. Top with the meat, slaw, and pickles and eat!

Expert Tips

*Note: These homemade biscuits make this recipe taste like its restaurant inspiration, but if you're short on time, use Pillsbury™ refrigerated biscuits instead.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
In the second post of our series on The Munchies, food blogger Dan Whalen from The Food In My Beard re-creates one of his fave BBQ foods in homage to The Munchies BBQ category.

It’s that time of year again – time to honor the best of the best in American food and dining with The Munchies People's Choice Food Awards! 

Team Tablespoon asked me to make something that was inspired by one of my favorite food places. I was browsing through The Munchies categories like Best Pizza, Best Taco, and Best Burger, trying to think of something tasty to make. I finally settled on one of my favorite foods – BBQ.

Looking at the BBQ joints nominated for the top spot, I saw some familiar names like Franklin Barbecue, Pappy’s Smokehouse, and Dinosaur Bar-B-Que, and some others I hadn’t heard of like Arthur Bryant’s and Big Bob Gibson Bar-B-Que.

Unfortunately though, I haven't been to any of these places yet. But that's not to say I don't have a fave BBQ spot!

My personal fave is a place in my neighborhood called Sweet Cheeks Q. Sweet Cheeks is hands down the best BBQ I have ever tasted, but the real surprise there is the biscuits. These biscuits are tender, moist, flaky and pretty much melt in your mouth, which is admittedly an odd thing to say about a biscuit. 

When I get home from Sweet Cheeks, I always make a sandwich with my leftover meat and biscuit from dinner. So, I decided to make these sandwiches as a fun slider recipe for you to try at home!

Just a simple sauce with vinegar, mayo, and a little cracked mustard seed. This went into the fridge for an hour or so.

Meanwhile, I made the biscuits. You can use Pillsbury refrigerated biscuits, but I went ahead with homemade to pay homage to the specific type of biscuit you get at Sweet Cheeks.

To make it a little flakier, I rolled it out and then folded it onto itself a few times. This will help create layers of dough.

Nice small biscuits to make these small sandwiches.

The brisket is out of the oven and ready to be sliced. To mimic the smoky flavor, I used smoked sea salt to season the meat.

Juicy, tender, delicious.

The slaw marinated nicely too!

These biscuits were really good, but they still can’t hold a candle to the amazing biscuits at Sweet Cheeks.

This sandwich is where it’s at.  

Just enough smoke combined with acid and sweetness make it a winner.

So tell us where your fave BBQ place is below! And then get on over to The Munchies and cast your vote for some winners! 

Vote now! 

Dan Whalen would be 5 pounds lighter if Sweet Cheeks wasn't so close to his house.  He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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