Oklahoma Smoked Jalapeño Brisket Sliders

Introduction

Smoky, spicy, and irresistibly juicy – these Oklahoma-style Smoked Jalapeño Brisket Sliders hit every flavor note. Grilled low and slow on the Arteflame, then seared to perfection on the 1,000F center grate, this recipe transforms humble brisket into bold, bite-sized sliders packed with jalapeño kick. Whether you're cooking for a game day crowd or backyard BBQ, these sliders bring heat, flavor, and that signature smoked bite.

Ingredients

• 3 lbs beef brisket, trimmed
• 2 fresh jalapeños, finely chopped (seeds in for more heat)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 4 tbsp unsalted butter, melted
• 1 tsp Worcestershire sauce
• 12 slider rolls, toasted on the grill
• Pickles, sliced (optional)
• Coleslaw (optional topping)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three folded paper napkins in the center of the Arteflame grill.
2. Pour vegetable oil on each napkin to soak them.
3. Stack firewood over the napkins and ignite the paper.
4. Let the grill heat up for about 20 minutes until the center grate hits 1,000°F and the flat top reaches a steady cooking temperature.

Step 2: Season the Brisket

1. In a small bowl, combine salt, pepper, paprika, garlic powder, and brown sugar.
2. Rub the spice mix evenly over the brisket.
3. Press in the chopped jalapeños across the surface of the meat.
4. Let brisket sit at room temperature for 20 minutes before grilling.

Step 3: Sear the Brisket

1. Place brisket on the center grill grate to sear for 2–3 minutes per side until a dark crust forms.
2. Sear all sides to lock in juices using the incredible 1,000°F sear zone of the Arteflame.

Step 4: Cook the Brisket Low and Slow

1. Move the seared brisket to the outer flat cooktop griddle.
2. Use the cooler zone (away from center) to slowly bring the brisket up to a final desired internal temp of 200°F for slicing.
3. Keep basting with melted butter mixed with Worcestershire to build flavor and moisture.
4. Remove the brisket when it reaches 185°F internal temp to allow for carryover cooking.

Step 5: Rest and Slice

1. Let brisket rest off the grill for 20 minutes loosely tented in foil.
2. Slice thinly against the grain or shred with forks for a more rustic texture.

Step 6: Build the Sliders

1. Toast the slider rolls on the flat cooktop until golden brown.
2. Assemble with brisket slices, optional pickles and slaw for crunch and contrast.
3. Serve hot and enjoy the perfect Oklahoma bite!

Tips

• Butter gives better flavor and browns the sliders perfectly on the griddle. Avoid olive oil.
• Don’t rush the cook – low and slow over the flat cooktop gives the best smoke-kissed flavor.
• Use a thermometer to monitor internal temp. Always remove the brisket 15°F before target to allow carryover cooking.
• Make extras—these sliders disappear fast!
• Keep jalapeño seeds for more heat or remove for milder sliders.

Variations

1. Oklahoma Brisket & Cheddar Sliders: Add sharp aged cheddar right before assembling for creamy contrast to the jalapeño heat.
2. Sweet Heat Maple Brisket Sliders: Glaze sliced brisket with pure maple syrup and a pinch of cayenne before building the sliders.
3. Brisket & Bacon Jalapeño Sliders: Add grilled bacon to the sliders for intense smoky richness.
4. Texas-Style Rubbed Brisket Sliders: Replace rub with chili powder, coffee grounds, and cumin for a deep-roasted kick.
5. Kansas City BBQ Brisket Sliders: Brush brisket in KC-style BBQ sauce for a tangy, sticky touch, topped with grilled onions.

Conclusion

These Oklahoma Smoked Jalapeño Brisket Sliders are everything you love about BBQ—spicy, juicy, smoke-kissed, and full of bold flavor. Grilled entirely on the Arteflame, they show off how versatile and powerful this grill truly is. With no pots, no oven, and nearly no cleanup, it’s cookout perfection every time. Serve them up and watch them vanish!

Best Pairings

• Sweet tea or craft root beer
• Pickled jalapeños or pickled red onions
• Grilled corn with chipotle butter
• Potato wedges grilled on the Arteflame
• Classic Apple Pie topped with grilled caramelized apples