Mexicue’s Brisket Slider
For our signature Mexicue Brisket Slider, we do a sixteen hour smoke using hickory wood. We've adapted the recipe for the home cook, who may not have access to a commercial smoker. Making your own barbecue sauce and spice rub is always a good idea, but if you don't have the time, store-bought will do just fine.
1 cup of your favorite barbecue spice rub (or equal parts cayenne, brown sugar, and cumin)
1 large beef brisket
1 head red cabbage, thinly sliced
1/2 habanero pepper, finely chopped
1 cup mayo
3 tablespoons champagne vinegar
2 tablespoons sugar
2 avocados, sliced thinly
2 cups of your favorite barbecue sauce
12 slider buns
Trim the brisket of excess fat, score meat and thoroughly cover with spice rub.
Wrap and chill for at least three hours, ideally 24 hours.
The brisket can be cooked in a few ways depending on the equipment available:
1. Smoke in a commercial smoker for 3 hours at 220 degrees. Wrap in foil and conitinue to smoker for an additional 13 hours.
2. Smoke in a residential smoker for three hours, wrap in foil, and finish in the oven at 350 degrees for about 5-6 hours.
3. Roast uncovered at 350 degrees for 2 hours, wrap in aluminum foil and roast for another 5-6 hours.
The meat should be cooked until it is tender enough to pull apart easily. Once the brisket has finished cooking, rest for 10 minutes, remove excess fat and shred the meat.
While the brisket is cooking, prepare the slaw. Finely chop the habanero pepper and saute over medium heat in olive oil for about 5 minutes. Cool. Combine cooled habanero, mayo, champagne vinegar, sugar and thinly sliced cabbage. Thoroughly combine, cover, and chill.
Place shredded brisket on each slider bun and top with slaw, sliced avocado, and barbecue sauce.