Description
If there’s one thing that always feels right for game day, it’s a tray of sliders, especially when they’re filled with tender, slow-cooked brisket that practically falls apart on its own.
This version leans into bold, familiar BBQ flavors, brightened up with a subtle citrus twist from Citreve freeze-dried grapefruit. It adds just enough balance to keep the brisket rich without feeling heavy. Using a US Wellness Meats brisket point makes this recipe especially forgiving and flavorful — perfect for a low-stress, Dutch-oven cook that mostly takes care of itself.
Ingredients
- 1lb beef brisket point (US Wellness Meats)
- 1.5 tsp Freeze-Dried Grapefruit Slices from Citreve
- 1/2 cup of BBQ sauce
- 1 cup of beef broth
- 3 tsp Primal Palate Meat & Potatoes Seasoning
- 1 Package of King’s Hawaiian Rolls
Instructions
Preheat the oven to 300°F.
Season the brisket.
Pat the brisket point dry with paper towels and season all sides evenly with the meat & potatoes seasoning.
Sear the brisket.
Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the brisket and sear on all sides until deeply browned, about 2–3 minutes per side.
Build the braising liquid.
Reduce heat to low and add the BBQ sauce, beef broth, and crushed freeze-dried grapefruit. Stir gently to combine around the brisket.
Slow cook.
Cover the Dutch oven and transfer it to the oven. Cook for 2 to 2½ hours, until the brisket is fork-tender.
Slice the brisket.
Remove the brisket from the pot and slice to hit your Hawaiian rolls.
Thicken the sauce (if needed).
If the sauce is thinner than you’d like, simmer uncovered on the stovetop for a few minutes until slightly reduced.
Assemble the sliders.
Place the warm BBQ citrus brisket onto Hawaiian rolls. Serve immediately, with extra sauce if desired.
- Prep Time: 10
- Cook Time: 90
- Category: Dinner
- Method: Dutch Oven