The crisp, tangy coleslaw is the perfect pairing for the tender, rich brisket.
Serve with chips, crudites and cold beer to round out the meal.
Rub all of the mixture over the brisket.
Place the brisket in a 5- to 6-quart slow cooker.
Cover and cook on LOW until the brisket is very tender, about 8 hours.
Transfer the brisket to a cutting board, reserving the sauce in the slow cooker.
Shred the brisket with 2 forks into bite-sized pieces.
Return the shredded meat to the reserved sauce in the slow cooker, stirring to combine.
Add the coleslaw mix, and toss to coat.
Divide the brisket and slaw evenly among the slider buns.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
