Recipe Share: Stonewall Kitchen Barbecued Brisket Sliders

On our list of must-haves for Fourth of July are lots of buns (including these challah slider buns). We created this slider recipe with ingredients curated from the store and added local Texas beer, Revolver. Enjoy!

Stonewall Kitchen Barbecued Brisket Sliders

12 ounces Revolver Blood & Honey Beer

1 bottle of Stonewall Kitchen Maple Chipotle Grille Sauce

T-Rex Hot Bread and Butter Pickles

½ cup Stonewall Kitchen Pepper Jelly

1 (3-3 ½ lb.) flat cut brisket, well-trimmed

Chef Milton’s Smoked Atlantic Sea Salt and Pepper Mélange

2 tablespoons of olive oil

Liberally sprinkle the brisket with the sea salt blend.  Sear brisket on all sides in olive oil in a skillet, transfer to a baking dish.  Bring grille sauce, jelly and beer to a boil.  Pour over brisket and cook for 3 – 3 1/2 hours or until a meat thermometer reads between 190-225 degrees.  Pull brisket from the baking dish and let cool.  Remove any excess fat, if any, and shred.  Skim any fat off the cooking liquid and add back to shredded meat. Part as needed to add moisture into the shredded meat.  Serve on hamburger buns or slider buns.  Top with a T-Rex Hot Bread and Butter Pickle.