BBQ Brisket Biscuit Sliders (Inspired by The Munchies)

Steps

• 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 215°F 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 450°F 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!