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These elote brisket sliders are the ultimate comfort food for any summer cookout or football gathering. Imagine juicy, smoky brisket layered with zesty elote street corn, all hugged together on buttery Hawaiian slider buns with a drizzle of tangy Alabama white barbecue sauce. Every bite is a mix of melt-in-your-mouth beef, sweet-and-spicy corn, creamy cheese, and sharp sauce. It is the kind of sandwich that gets talked about long after the party ends and has even converted my non-brisket-loving friends into die-hard fans.
I first tried this with my dad on a whim and it became an instant hit at our annual summer barbecue. Now it is a must-make for every family holiday and there are never leftovers.
Ingredients
- Brisket: Quality beef brisket is the centerpiece for great sliders Look for a cut with marbled fat and bright color Ask for the flat cut for fast cooking or the full brisket for extra flavor
- Yellow mustard: Used as a binder to help spices cling to the brisket Premium brands have a tangy flavor that disappears after smoking
- Seasonings: Vital for both the brisket crust and the Alabama white sauce Use coarse kosher salt and freshly cracked pepper for best flavor and control
- Corn: Fresh corn on the cob has the best texture and taste Frozen corn is a close second Avoid canned if possible due to texture
- Citrus: Both lemon and lime add zip to the corn salad and barbecue sauce Choose firm fruit for juiciest results
- Aromatics: Green onions bring freshness Garlic adds bite to the elote salad Choose bright sturdy onions and firm garlic bulbs
- Condiments: Dijon mustard mayonnaise horseradish and apple cider vinegar are essential to the white barbecue Seek out quality brands without fillers for best results
- Cheese: Provolone melts beautifully for the sliders Cotija cheese adds authentic salty tang to the elote Use blocks instead of pre-shredded for best melting
Step-by-Step Instructions
- Trim the Brisket:
- Begin by trimming excess fat from your brisket leaving just a thin cap about the thickness of a pencil Place the brisket on a large tray Pat it dry with paper towels then brush the entire surface lightly with yellow mustard This acts as a glue for your seasoning Generously cover the meat with a blend of kosher salt cracked black pepper and your favorite all purpose grill seasoning ensuring all sides are evenly coated
- Smoke or Roast the Brisket:
- Place the brisket fat side up in your charcoal grill or smoker with indirect low heat Aim for a steady temperature around 250 degrees F Keep the lid closed to maintain smoke Cook the brisket for about 12 hours until it is deeply browned with a noticeable bark Check for tenderness by sliding a fork in the thickest part If it goes in easily it is ready Let the brisket rest in a warm oven or wrapped in foil for at least an hour before slicing For a faster method use your oven or instant pot and cook until fork tender
- Prepare Elote Corn Salad and Alabama White Sauce:
- As the brisket cooks char your corn over high heat on a grill or in a heavy pan Cut kernels off the cob and toss with mayonnaise citrus juice green onions garlic cotija cheese and a pinch of chili powder Stir well and refrigerate For the sauce whisk together mayonnaise Dijon mustard horseradish apple cider vinegar a splash of lemon juice salt pepper and a dash of sugar Chill until ready to use to let flavors meld
- Toast and Prep the Buns:
- Split your Hawaiian slider buns and lay them on a baking sheet Toast the bottoms and tops lightly in a broiler until golden Place provolone slices on the bottom buns Brush the dome tops with garlic butter broil again just until the cheese melts and the butter bubbles
- Assemble the Sliders:
- Layer two thick slices of smoked brisket over the cheese Spoon on some Alabama white sauce Add a generous scoop of elote corn salad Drizzle more sauce on the inside of the top bun Cap your sandwich slice apart and serve while warm
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My favorite ingredient here is cotija cheese It just gives the elote that salty briny punch that lights up every bite I will never forget the look on my dad's face the first time he tried these sandwiches and declared them better than any takeout brisket he had ever eaten
Storage Tips
Wrap leftover brisket tightly in foil and refrigerate for up to four days You can keep leftover elote salad and white barbecue sauce in airtight containers for up to three days Toasted slider buns are best eaten fresh but can be revived in a warm oven for a few minutes If freezing brisket slice it first and wrap well to prevent freezer burn
Ingredient Substitutions
Use frozen corn if you cannot find fresh in season It tastes great when you char it in a skillet For cheese feel free to use Monterey Jack or mozzarella in place of provolone Feta can substitute for cotija in the elote salad
Serving Suggestions
These sliders shine at summer parties pool gatherings or game day spreads Pair them with a simple herby slaw grilled vegetables or classic potato chips For a festive touch serve with additional lime wedges and extra sauce for drizzling
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Cultural Notes
Elote is a classic Mexican street food Usually the corn is grilled then served with mayonnaise cheese lime and chili powder Alabama white barbecue sauce comes from northern Alabama and is known for its tangy creamy base together they add bright lively flavor to the smokiness of American barbecue brisket
Commonly Asked Questions
- → What makes Alabama white barbecue sauce unique?
Alabama white barbecue sauce is a tangy, creamy blend featuring mayonnaise, vinegar, horseradish, citrus, and seasonings. Its vinegar kick and creaminess make it especially good with smoked meats and grilled dishes.
- → Can brisket be cooked without a smoker?
Absolutely. Brisket can be made in a charcoal grill, oven, or even an instant pot. Each method offers a slightly different texture and flavor, but delicious, tender meat is achievable with all.
- → What kind of corn is best for elote salad?
Fresh ears of corn provide the best flavor and texture, but frozen corn works well too. Canned corn is acceptable if you’re short on time, though it may lack some crunch and sweetness.
- → Which cheese complements the sliders?
Provolone cheese adds creamy texture to the sliders, while cojita cheese in the elote topping gives a salty, crumbly contrast.
- → How do you toast the buns for the perfect slider?
Use a broiler to lightly crisp the undersides of the buns. Add cheese to the bottoms and garlic butter to the tops before returning to the broiler for melting and browning.
- → Are there tips for slicing brisket?
Always slice brisket against the grain for maximum tenderness. Let it rest after cooking to retain juices before slicing.