Corned Beef Sliders
Smoked Corned Beef Sliders made with tender, slow-smoked brisket, melty provolone, tangy sauerkraut, and creamy Thousand Island dressing on soft Hawaiian rolls. Finished with a seasoned butter topping and baked until golden.
Equipment
- Aluminum Pan disposable
- Smoker or Oven
Ingredients
- 4 pound Corned Beef Brisket Need 1 lb for Sliders
- 1 Package Sweet Hawaiian Slider Rolls 16 rolls
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1 Cup Sauerkraut
- 2 tablespoon Thousand Island use amount you prefer
- 10 Slices Provolone Cheese
Slider Topper
- 3 tablespoon Butter Melted
- 1.5 teaspoon Mustard Seed
Instructions
- Prep the Corned beef by removing it from the package and patting it dry with paper towels. Combine Paprika and Cayenne pepper, then season the corned beef evenly on all sides. 4 pound Corned Beef Brisket 1 tsp Cayenne Pepper 1 tsp Paprika
- Preheat the smoker (or oven) to 250°F. Place the seasoned corned beef directly on the smoker grate and smoke for 1 hour to build flavor and bark.
- Transfer the corned beef to an aluminum pan and cover tightly with foil. Cook an additional 2 ½ hours at 250°F.
- Remove from the smoker and let rest for 15 minutes. Then, slice as thin as possible and place back into the juice from aluminum pan.
- Slice your Hawaiian rolls in half (keeping them connected). Place the bottom half into a baking dish or foil pan. 1 Package Sweet Hawaiian Slider Rolls
- Assemble the sliders with provolone cheese, corned beef, more provolone cheese, sauerkraut, and Thousand Island dressing. Place the top buns on. 1 Cup Sauerkraut 2 Tbsp Thousand Island 10 Slices Provolone Cheese
- Mix melted butter and mustard seeds. Brush the tops of rolls. Cover loosely with foil, being careful not to let the foil touch the top of the buns. Place back in the smoker (or oven) at 250°F for 20 minutes, until the cheese is fully melted and everything is heated through. 3 Tbsp Butter 1.5 tsp Mustard Seed
- Remove foil for the last few minutes to bown the tops.
Video
Notes
This recipe makes 16 sliders. Nutrition facts are based on each guest eating 2 sliders (8 servings) using 1 lb of sliced corned beef.
Tips from Tim:
- Don't use the packet! Skip the seasoning packet that comes with the corned beef. It is loaded with salt and can overpower the flavor.
- Use a disposable pan for easy cleanup and no scrubbing.
- Pop your slider buns in the freezer for about 15 minutes before slicing. They will firm up just enough to make cleaner, even cuts.
- The thinner the corned beef, the better the bite. Thin slices stack better, heat more evenly, and give a deli-style texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze the meat only (recommended. Slice the smoked corned beef thin. Wrap tightly and freeze up to 2 months.
Reheat in the oven at 325°F for about 10 minutes to keep them crispy. Avoid the microwave if you can; it softens the buns.
Nutrition
Calories: 257kcalCarbohydrates: 2gProtein: 15gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 59mgSodium: 1053mgPotassium: 252mgFiber: 1gSugar: 1gVitamin A: 579IUVitamin C: 18mgCalcium: 193mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
