Elote Brisket Sliders with Alabama White Barbecue 

These sliders bring together tender, smoky brisket, zesty elote street-corn, and tangy Alabama white barbecue—all piled on toasted Hawaiian slider buns slathered with garlic-butter. It’s meant for cookouts, summer gatherings, or football Sunday. You can go low-and-slow with a charcoal grill or smoker—or speed things up using an Instant Pot or oven. The contrast of cool, creamy corn with the savory, juicy brisket and vinegary sauce makes each bite absolutely irresistible.

Ingredients

• 2 packs Hawaiian slider buns (9 rolls each)
  
  

• 5–15 lb brisket
  
  

• ¼ cup yellow mustard
  
  

• Mild white cheese (provolone, Monterey Jack, etc.), 1 slice per slider
  
  

Brisket Spritz (if smoking)

• ¼ cup apple juice (or water)
  
  

• ¼ cup apple cider vinegar
  
  

Brisket Seasoning

• Kosher salt
  
  

• Freshly cracked pepper
  
  

• 1 Tbsp paprika
  
  

• 2 tsp onion powder
  
  

• 2 tsp garlic powder
  
  

• 1 tsp cayenne pepper
  
  

• ½ tsp ground turmeric
  
  

• ½ tsp ground coriander
  
  

Elote Street Corn Salad

• 6 ears corn, cut from cob & grilled/browned
  
  

• ½ cup mayonnaise
  
  

• 1 garlic clove, minced
  
  

• Juice and zest of 1 lime
  
  

• ⅓ cup sliced scallions (green + white parts)
  
  

• ⅓ cup grated cotija cheese
  
  

• ¼ cup minced cilantro
  
  

• 1 jalapeño, diced
  
  

• 1 tsp chili powder or Tajín
  
  

• ¼ tsp salt
  
  

Alabama White BBQ Sauce

• 1¼ cup mayonnaise
  
  

• 1 Tbsp Dijon mustard
  
  

• 2 tsp brown sugar (substitute white sugar if needed)
  
  

• 2 tsp horseradish
  
  

• ½ tsp garlic powder
  
  

• ½ tsp onion powder
  
  

• ½ tsp cayenne pepper
  
  

• 1–2 Tbsp apple cider vinegar (start with 1, add more to taste)
  
  

• 2 tsp lemon juice, freshly squeezed
  
  

• 1 tsp Worcestershire sauce
  
  

• 2 tsp Louisiana hot sauce
  
  

• Salt and pepper, to taste
  
  

Garlic Butter

• ¼ cup butter
  
  

• 2 garlic cloves, minced
  
  

• 1 Tbsp fresh parsley, minced
  
  

• 1 tsp red pepper flakes
  
  
  

Directions

1. Prep Brisket
   Trim brisket to leave a ⅛–¼-inch fat cap. Spread yellow mustard on all sides (you won’t taste it later). Season with kosher salt, pepper, and the spice blend. Let sit 30 minutes or refrigerate wrapped for deeper flavor.

2. Cook Brisket
   
   

   • Smoker/Charcoal Grill: Spritz with apple juice + vinegar; smoke at ~250 °F until internal temp reaches 180 °F; wrap in butcher paper; continue until 205 °F. Rest wrapped in a towel-lined cooler or unheated oven for 2 hrs.
     
     

   • Oven: Rub brisket; wrap in foil; roast at 275 °F until 180 °F, unwrap and continue to 205 °F; rest 1.5–2 hrs.
     
     

   • Instant Pot: Brown brisket in oil; sauté onion & garlic; add liquids and pressure cook ~60 min until fork-tender; shred and reduce liquid by sautéing.
     
     

3. Make Elote & White Sauce
   Combine elote ingredients in a bowl; taste and adjust seasoning. Refrigerate.
   Mix white barbecue sauce ingredients; adjust to taste; refrigerate.
   
   

4. Assemble Sliders
   Slice buns; broil bottoms lightly; place cheese on bottom buns. Mix garlic butter and spread on top buns; broil until cheese melts and butter sets (~2–3 min).
   
   

5. Build
   On bottom bun: two slices brisket, dollop of white sauce, ~¼ cup elote salad. Spread more sauce on underside of top bun, then place on slider. Serve warm.
   
   

6. Notes
   
   

   • Don’t use oil to stick seasonings—mustard helps without flavor impact.
     
     

   • Sauces can be made ahead: elote lasts 2 days refrigerated; white sauce up to 5 days

Nutrients (per serving)

• Calories: 450 kcal
  
  

• Protein: 30.5 g
  
  

• Carbohydrates: 30 g
  
  

• Fat: 25 g