Our house smelled like a small parade. Brisket, low and slow. A cabbage confetti bowl chilling in the wings. I set out soft rolls and tiny pickles, the kind that crunch like a good secret, and thought about how love often looks like long braises and a sink full of dishes. I couldn’t help but wonder if the best kind of party is the one you build on a cutting board.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project.
Recipe 63 & of 457 are Pulled Brisket Sliders & Coleslaw, and here’s how they turned out.

Recipe Reviews

Pulled Brisket Sliders

Melt-in-your-mouth strands that stayed juicy from first bite to last. The sauce leaned savory with a whisper of sweetness, which played so well with the soft rolls and a quick hit of pickle brine. I piled the meat high, added a swipe of sauce on the bun, and let gravity do the rest. The texture was the star, tender enough to surrender to the bun without turning it soggy.
Our star system: ⭐⭐⭐⭐⭐ Make this now.

Food nerd note: resting the brisket before shredding made all the difference. The juices reabsorbed, the fibers relaxed, and the meat pulled in long, silky ribbons. I used a fork-and-tongs combo for maximum control.

Coleslaw

Cold, crisp, and bright, exactly what a rich slider needs standing beside it. The dressing gave tang without bullying the cabbage. I added a tiny pinch of sugar and cracked pepper to balance the vinegar and keep the crunch in the spotlight.
Our star system: ⭐⭐⭐⭐ Loved it.

Food nerd note: salt the cabbage lightly and let it sit for a few minutes, then pat dry before dressing. This keeps the slaw perky and the dressing from watering down.

How we served it

Warm buns, a spoon of sauce under the brisket to anchor the pile, a handful of slaw either on the side or right in the sandwich if you like a little chaos, and extra pickles because crisp things matter. We ate with our sleeves pushed up and our hearts full.

393 recipes to go!
Gracefully yours,

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