Directions
- SMOKY AU JUS: Preheat your pellet grill to 250°F.
- Smoke the sliced onion on your grill for 1 1/2 hours. Meanwhile, in a small pot, combine broth, garlic, pepper, bay leaf, thyme, and 2 tsp of salt. Bring to a boil, then add your slurry. Reduce heat and simmer for 10 minutes. Strain solids and keep warm to serve later.
- CREAMY HORSERADISH SPREAD: In a small bowl, whisk together sour cream, horseradish, mayo, Worcestershire, and remaining 1 tsp salt until combined well. Refrigerate. Optional: add to squeeze bottles for easy slider assembly.
- SLIDER TIME: Preheat a gas griddle to medium heat. Cut your rolls in half to create tops and bottoms, while leaving the sliders connected to each other.
- Griddle the brisket until hot, then toast the rolls in butter on the griddle until golden brown.
- Spread creamy horseradish sauce on top and bottom of the toasted rolls.
- Place brisket evenly on the bottom half of the rolls, then top with cheese.
- Add top half of rolls to bottom and place a pick through each roll before cutting into individual sliders. Serve while hot!
