The coleslaw adds welcome crunch and bright flavor to this mini brisket sandwich. Many supermarkets carry slider buns — and if you can find little brioche or potato rolls, all the better.
Slows Bar B Q’s chef and pitmaster, Brian Perrone, recommends barbecued brisket over braised for this recipe, but says that “braised will work, too. I just wouldn’t go with a brisket braised in red wine.” Beer-braised brisket worked well when the Forward tested these tacos. We also decided to make a miniature version, perfect for holiday hors d’oeuvres, by using a 3-inch round cookie cutter to make the tortillas smaller.
This is a great trick when you have some leftover brisket. If you have a little sauce or pan juice from the brisket, add it to the meat; then warm in the microwave before you top the eggs. They will be even tastier.