Elote Brisket Alabama Sliders (Printable Version)
# What You'll Need:
→ Brisket
01 -
1 whole or flat beef brisket, trimmed to leave 3–6 mm fat cap
02 -
2 tablespoons yellow mustard
03 -
2 teaspoons kosher salt
04 -
2 teaspoons freshly cracked black pepper
05 -
2 teaspoons all-purpose seasoning blend
→ Elote Street Corn Topping
06 -
4 fresh corn ears, kernels removed (or 500 g frozen corn, thawed and drained)
07 -
3 green onions, finely sliced
08 -
2 cloves garlic, minced
09 -
2 tablespoons fresh lime juice
10 -
1 tablespoon fresh lemon juice
11 -
40 g Cotija cheese, crumbled
12 -
2 tablespoons mayonnaise
13 -
0.5 teaspoon smoked paprika
14 -
Salt and pepper, to taste
→ Alabama White Barbecue Sauce
15 -
120 g mayonnaise
16 -
1 tablespoon Dijon mustard
17 -
1 tablespoon grated horseradish
18 -
2 tablespoons apple cider vinegar
19 -
1 tablespoon lemon juice
20 -
1 teaspoon garlic powder
21 -
Salt and black pepper, to taste
→ Slider Assembly
22 -
12 Hawaiian slider buns
23 -
6 slices provolone cheese, halved
24 -
40 g unsalted butter, melted
25 -
1 teaspoon garlic powder
# Step-by-Step Directions:
01 -
Trim brisket, leaving a 3–6 mm fat cap. Coat on all sides with yellow mustard. Generously season with kosher salt, black pepper, and the all-purpose seasoning blend.
02 -
Smoke brisket at 110–120°C for approximately 12 hours, or bake in oven at 140°C until tender (6–7 hours for smaller cuts), internal temperature 92–96°C. Rest brisket, wrapped, for at least 2 hours before slicing.
03 -
In a large bowl, combine corn, green onions, minced garlic, lime juice, lemon juice, Cotija cheese, mayonnaise, and smoked paprika. Mix thoroughly and season with salt and pepper. Cover and refrigerate until use.
04 -
Whisk together mayonnaise, Dijon mustard, grated horseradish, apple cider vinegar, lemon juice, garlic powder, salt, and pepper in a bowl. Chill to blend flavors.
05 -
Place halved slider buns cut-side up on a baking sheet. Toast under broiler until lightly golden. Layer bottom buns with half slice of provolone. Return sheet to broiler until cheese melts.
06 -
Mix melted butter with garlic powder. Brush the inside of the top buns with this mixture. Toast under broiler cut-side up for 1–2 minutes until fragrant.
07 -
Top cheese-covered bottom buns with two slices of brisket per slider. Drizzle with Alabama white barbecue sauce. Spoon about 60 ml elote corn over brisket. Spread a little white barbecue sauce onto bun tops, place over corn, and serve immediately.
# Helpful Notes:
01 -
Brisket can be made a day ahead and held warm in the oven for up to 8–10 hours wrapped in butcher paper or foil.
02 -
Elote topping and barbecue sauce develop deeper flavor if prepared in advance and chilled.