I used these brioche buns which I had in the freezer. I always make a large batch rather than just baking what I need for the day.

No store-bought mayo can beat a good homemade mayo! However, it is perfectly fine if you replace it with Hellmann's, Miracle Whip, or whatever you prefer.

I had a large portion of meat leftover from the 7.5 kilo brisket I had prepared the week before.

You can plan ahead and shred the meat right after the initial preparation before it's vacuum-sealed and cooled. As with any meat that needs to be cooled for later use, pay attention to bacteria formation: Bacteria thrive between approximately 7 to 50 degrees Celsius (122 degrees Fahrenheit). To reduce the time the meat spends at this temperature, it's a good idea to pack (e.g. vacuum-seal) the meat immediately after cooking and place it in a tub or the kitchen sink with ice cubes. This way, you don't overwork your fridge or freezer with a piece of hot meat.

If your meat is coming from the freezer, just take it out in the morning so that it's thawed and ready for your sous vide in the evening.

Set your sous vide at 65 degrees Celsius (149 degrees Fahrenheit) as soon as you get home, and vacuum-seal the meat if you haven't already done so.

Give the meat 45 minutes. It doesn't matter if it’s shredded before or after it's heated.

NOTE: I saved the cooking fat from the initial preparation of my brisket and mixed it with my pulled beef. You can read how I did it here.

This coleslaw is super delicious to lift the rich pulled beef.

I used a couple of tablespoons of this onion marmalade.

Halve the burger buns and lightly toast the inside of them for a couple of minutes. This prevents the bread from absorbing too much mayo.

You can give them 30 seconds on the outside as well, but without toasting them too crispy.

Spread the homemade mayo on the bottoms. Both top and bottom halves.

Place the warm pulled beef on top of the mayo.

Put a good tablespoon of coleslaw on top of the meat.

Finish with a dollop of onion marmalade, close your slider, and skewer it with a toothpick to hold the burger together.

Serve and enjoy!