- 4 Pounds beef brisket
- 3 Tablespoons barbecue rub, such as McCormick Grill Mates Slow and Low Smokin' Texas BBQ Rub
- 24 slider rolls
- 3/4 Cups barbecue sauce
- 4 Cups prepared coleslaw
Rub seasoning over beef. Place beef, fat side up, in 13-by-9-inch foil pan. Cover with foil. Refrigerate overnight.
Prepare grill for indirect medium-low heat (275 degrees to 300 degrees). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill.
Grill 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180 degrees to 185 degrees. Carefully remove pan from grill.
Return beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust and internal temperature is 190 degrees to 200 degrees.
Remove beef from grill. Let stand 10 minutes. Slice brisket. Serve brisket slices on slider rolls. Top with BBQ sauce and slaw. Serve with additional BBQ sauce, if desired.