Smoked Brisket and Grillo’s Pickles® Slider

Name: Smoked Brisket and Grillo's Pickles® Slider
Prep time: 12 min
Cook time: 7 min
Total time: 22 min
Yield: 8
Cuisine: American
Ingredients: Brisket Flat Half; beef broth; hamburger buns; barbecue sauce; shredded pepper Jack cheese; pickles; white onion

Smoked beef brisket, barbecue sauce and Grillo's Pickles<span style="font-size: 14px;float: none;">®</span> topped on a slider bun.

Cook Time: 22 Minutes

Servings: 8

Ingredients: 7

Cook Mode

Ingredients

1 pound beef Brisket Flat Half, fully cooked
1/2 cup unsalted beef broth
8 King's Hawaiian Original or Pretzel Slider Buns, split, divided
1/2 cup barbecue sauce
2 slices pepper Jack cheese, cut in quarters
1/4 cup Grillo's Pickles® Classic Dill Chips
8 thinly sliced white onion rings

Preparation

Step 1

Heat medium saucepan over medium heat. Add beef Brisket and broth; cook, covered 5 minutes or until beef is hot.
Step 2

Place Brisket slices evenly on bottoms of buns. Top each bun with 1 Tbsp. barbecue sauce, one piece of cheese, two pickle chips, and one slice of onion. Close sandwiches.

Nutrition Information

266 Calories

0 %*

3.9g SAT FAT

0 %DV**

23g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

4.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

1 slider: 266 Calories; 75.6 Calories from fat; 8.4g Total Fat (3.9 g Saturated Fat; 0.2 g Trans Fat; 0.2 g Polyunsaturated Fat; 2 g Monounsaturated Fat;) 72 mg Cholesterol; 388 mg Sodium; 23 g Total Carbohydrate; 0.1 g Dietary Fiber; 10.8 g Total Sugars; 23 g Protein; 5 g Added Sugars; 84.7 mg Calcium; 2.7 mg Iron; 235 mg Potassium; 0.4 mcg Vitamin D; 0.12 mg Riboflavin; 4.8 mg NE Niacin; 0.2 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 118 mg Phosphorus; 4.4 mg Zinc; 17.8 mcg Selenium; 72.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Vitamin B6, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.