📖 Instructions

1. The night before: Generously apply the dry rub: In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, fennel seeds, and orange zest. Make sure you get every corner and edge of the brisket covered.
2. Wrap and refrigerate: Wrap the rubbed brisket tightly in plastic wrap and refrigerate it overnight. This allows the flavors to penetrate the meat.
3. Prepare the smoker: Preheat your smoker to 225°F (107°C). Use your favorite wood chips; applewood or hickory are excellent choices for brisket.
4. Smoke the brisket: Place the brisket in the smoker, fat-side up. Smoke for approximately 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). This is where patience pays off!
5. Prepare the BBQ sauce: While the brisket is smoking, make the fennel orange BBQ sauce. In a medium saucepan, combine the ketchup, orange juice, orange zest, fennel seeds, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
6. Simmer the sauce: Bring the sauce to a simmer over medium heat. Reduce the heat to low and simmer for 30-40 minutes, or until the sauce has thickened slightly.
7. Baste the brisket: During the last 2 hours of smoking, baste the brisket with the fennel orange BBQ sauce every 30 minutes. This will create a beautiful, flavorful bark.
8. Rest the brisket: Once the brisket reaches the desired internal temperature, remove it from the smoker. Wrap it tightly in aluminum foil and let it rest for at least 1 hour. This allows the juices to redistribute, resulting in a more tender brisket.
9. Shred the brisket: After resting, unwrap the brisket and shred it with two forks or your fingers. Discard any excess fat.
10. Assemble the sliders: Lightly toast the slider buns. Place a generous amount of shredded brisket on each bun. Drizzle with extra fennel orange BBQ sauce, if desired.
11. Serve immediately: Serve the fennel orange BBQ brisket sliders immediately and enjoy!