15 min serves 8-10

BBQ Smoked Brisket with Coleslaw

Crunchy and cooling, add this slaw recipe to your BBQ repertoire. It’s a quick and easy crowd-pleaser, we usually use a mix of shredded cabbage and carrot but broccoli slaw works nicely too.  

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 1 Smoked Pre Brisket
  • 2 bags prepared shredded Cole slaw mix
  • 2 C finely shredded carrots
  • 1/2 cucumber, peeled, seeds removed, and grated
  • 3 t kosher salt, divided
  • 1/2 C finely chopped celery leaves
  • 1 C prepared Pre ranch dressing
  • 1 t celery seed
  • 1 t celery salt
  • 2 T powdered sugar
  • 1 t black pepper
    1. Prepare smoked brisket.
    2. For coleslaw: Put grated cucumbers in a colander and add 1 t salt, tossing to combine, set aside.
    3. Mix Pre ranch dressing, powdered sugar, celery seed, celery salt, remaining salt and black better in a large bowl, whisking to combine.
    4. Add slaw mix, carrots, and celery leaves to dressing and toss. Using clean hands wring out the cucumbers of any access moisture and add to the slaw mix.
    5. Mix well and chill, at least 30 minutes or up to 2 hours. For optimal crunch slaw is best served the day it’s made but it will keep if you have leftovers.


    Amount per 127g

    • 127g

      1 serving
    • 77kcal

    • 1.58g

    • 454mg

    • 2.5g

    • 2.68g

    • 13.28g

    • 5.94g


    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt