Smoked & Shredded Chuck Roast Sliders
Yeah, it’s a thing. And for all you out there thinking — brisket or bust — just know that smoking a chuck roast is cheaper and easier than tackling the popular packer cut.
Set it, forget it, and in about seven hours you have a rich roast, falling apart, begging to be sandwiched between tiny buns laced with caramelized onions and lots of gooey cheese.
Smoked Pulled Beef & Cheese Sliders
8 hours 5 minutes
Recipe by Nick Nesgoda | Burnt Pellet BBQ
Besides our best-selling beef rub, the secret ingredient here is TIME ⏱️ It takes a good amount of time to break down all of the connective tissue in a chuck roast. Don’t rush it, don’t peek; just keep your cooking temperature consistent and you’ll have pull-apart results in about seven hours.
3-pound chuck roast
Thundering Longhorn Beef Rub
1 cup beef broth
1 package of King’s Hawaiian Slider Buns
8 slices sharp cheddar cheese
½ cup your favorite BBQ sauce
1 large white onion, thinly sliced
Preheat your smoker to 275°F.
Generously season the chuck roast with Thundering Longhorn.
Over indirect heat, smoke the chuck roast at 275°F for 5 hours, spritzing with beef broth every hour.
After 5 hours, wrap the chuck roast in foil, and return it to the smoker for an additional 2 hours.
Once the roast reaches an internal temperature of 205°F and will effortlessly pull apart with a fork, remove it from the smoker and allow it to rest for about 30 minutes before completely shredding.
In a well-oiled skillet over medium-low heat, caramelize the sliced onions.
On a large sheet pan, layer the bottom slider buns, cheddar slices, shredded beef, BBQ sauce, onions, additional cheddar, and top buns.
Bake at 350°F for 15-20 mins or until the cheese melts.
Slice buns and serve hot.