What if the best kind of party is the one that starts in the kitchen? No confetti, no guest list, just brisket slow-cooked until it falls apart, piled onto soft rolls, and finished with a cool crunch of slaw. Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipes 63 and 64 of 457 are Pulled Brisket Sliders & Coleslaw—and here’s how they turned out. The brisket was tender and smoky, sweetened by its sauce and hugged by the bread like it was meant to be there. The slaw brought balance, crisp and bright against the richness. Together they felt like summer barbecue, even if eaten indoors on a Thursday. 393 recipes to go! Gracefully yours, 🫶🏻 Jeanie Jo thejeaniejoandjoannaproject MealAndGrace @joannagaines @magnolia magnoliatablecookbook magnoliatable magnoliacookbook joannagaines cookbookchallenge magnoliatablevolume2 @magnoliatable @visitmagnolia visitmagnolia sincerelyfood sincerelyrandalls magnoliatablevolume3 magnoliatablerecipes LTKHome