Rub the spice mixture onto the sides of the brisket. I like a really thick spice crust on my brisket when it’s done, but if you don’t like that much flavor, you could not use all of the spice mix.
Place the brisket in the slow cooker. Pour the beef broth around the sides (not directly on top), cover, and cook 8-10 hours on low.
Once it’s finished cooking, remove it gently from the slow cooker and allow to sit for 10 minutes before slicing. While it’s resting, prepare the coleslaw.
To serve, slice the brisket very thinly. Place a couple of pieces on the bottom of each slider bun, drizzle with barbecue sauce, then top with coleslaw and the top bun.
