It's mini-brisket!

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Percy Street Barbecue, who slayed the crowd with their Smoked Brisket Sliders. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you.IngredientsBrisket Brine:

  • 4 gal water
  • 1 lb sugar
  • 3 ½ lbs salt
  • 8 oz caraway
  • 8 oz all spice

Pickled Green Tomatoes:

  • 5 lb tomatoes, sliced 1/4in thick
  • 1 1/2 qt rice wine vinegar
  • 1/2 qt water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 small bunch tarragon

Horseradish Mayo:

  • 1 cup mayo
  • 2 tbsp prepared horseradish

1. Assemble the brisket brine. Assemble all the ingredients and bring to a boil to dissolve sugar and salt. Chill overnight.2. Strain out the spices and completely cover the brisket with brine and brine for 36hrs.3. Smoke at 225 degrees for approximately 8hrs.4. Meanwhile, start making the pickled green tomatoes. Heat the vinegar, water, sugar and salt to dissolve the salt and sugar. 5. Remove from heat and stir in the tarragon. 6. Pour the liquid over the tomatoes and let sit until room temperature. 7. Leave in pickle liquid for 12hrs.8. Serve with a dollop of the horseradish mustard.