- July 15, 2024
- Appetizers
Pulled Beef Sliders Recipe
Deliciously slow smoked chuck roast to make the most perfectly juicy pulled beef sliders recipe topped with smoked cheese sauce. This is an over the top inspired way to make a crowd pleasing slider recipe perfect for sharing!
Why This Recipe Works
Summertime Sliders: This pulled beef slider recipe is absolutely perfect! Especially if you enjoy taking time to smoke a tender piece of meat to perfection slowly, you are going to love this recipe. These sliders are the best option when feeding a crowd since they are easy to assemble and share!
Packed with Flavor: These pulled beef sliders are made with layers of flavors! First, we season the chuck roast with salt, pepper, and garlic seasoning and slow-cook it to tender perfection for maximum flavor. To take things to a new level, I cover the meat layer with a smoked cheese sauce that is creamy and flavorful. With the tender buns and a pickle on top, these sliders are bound to be your new favorite!
Supplies Needed
- Smoker
- Foil Pans
- Foil
Ingredients
For the Pulled Beef
- Chuck Roast: Just be sure to trim large portions of the hard fat.
- SPG Rub: This is a salt, pepper, and garlic combination that seasons the chuck roast to perfection!
- Onion: Adding onion will infuse some extra flavor into the shredded beef sliders.
- Butter: Butter to keep the meat super moist.
- Beef Broth: Beef broth is used to create a lovely bark on the outside of the beef while it is smoking! Then, you will use some additional broth to keep the beef moist towards the end of the smoking process.
For the Smoked Cheese Sauce
- Cheeses: I like to use a combination of cream cheese, Velveeta cheese, cheddar cheese, and pepper
- Milk: To make it into a creamy sauce, add milk or beer here.
Smoking Instructions
Smoked Chuck Roast:
- Preheat: Preheat the smoker to 250 F and set for indirect heat.
- Prep Chuck Roast: Prep the chuck by dividing it into larger pieces, allowing you to remove the large portions of hard fat that run through this cut (I recommend this method because the beef will cook faster).
- Season: Coat all portions of the beef pieces in the SPG dry rub so it’s evenly coated.
- Smoke: Place the pieces of beef directly onto the grill grates and smoke for 3-4 hours. Spray the outside of the chuck roast pieces with beef broth every hour or so as needed to build the bark.
- Add Liquid: When the beef reaches an internal temperature of 165-170 F, remove it from the smoker. Place the pieces into a foil pan and cover in the 2 cups of beef broth, the sliced onion, and add in the cubed pieces of 6 tbsp of cold butter over the top. Cover it with foil and place it back on the smoker.
Smoked Cheese Sauce
Prep: Prep the cheese sauce ingredients by cubing cream cheese and Velveeta. Grate the other cheese and set it aside.
Combine with Liquid: In a foil pan, add all the cheese ingredients and then pour the milk over the top. Sprinkle the SPG rub and the paprika.
Smoke: Place the pan onto the smoker when you add the foil pan of beef onto the smoker. Smoke the cheese sauce uncovered for 2 hours and stir it every 30 minutes.
How to Assemble the Pulled Beef Sliders
- Remove Beef & Cheese Sauce: When the beef probes tender with a thermometer (usually this happens over a temperature of 200 F) and the cheese sauce is melted, remove them from the grill.
- Shred the Beef: Using your hands or forks, shred the beef in the braising liquid and toss it well. Discard any larger pieces of fat that are still present.
- Assemble: Slice the slider buns in half and pile on the beef. Pour the cheddar cheese sauce (I also love to add pickles for a nice, tangy acidic crunch) and add the top buns. Slice into individual sliders and serve!
Serving Tips & Suggestions
This smoked pulled beef chuck roast is amazing when served as sliders with homemade cheese sauce!
If you prefer you can use my smoked beer cheese or queso instead! If you’re short on time or don’t have a smoker, this recipe for crock pot Mississippi pot roast is a geat substitute for this recipe.
As sliders, I recommend serving them with a few other side dishes to add some variety.
Some of my personal favorites are potato salad, grilled broccoli salad, corn on the cob, smoked baked beans, Italian shredded Brussels sprouts salad, or smoked mac and cheese!
If you have leftover pulled beef, you can use it in quesadillas, on salads, or served with fried eggs for breakfast!
More Recipes To Try
- Muffuletta Sliders
- Grilled Shrimp Rolls
- Mini Chicago Hot Dog Sliders
- Animal Style Sliders
- Grilled Cheese Sliders with Bruschetta
Pulled Beef Sliders Recipe
Ingredients
- 2 packs Slider Buns
Pulled Beef
- 2-3 lb Chuck Roast Remove and trim large portions of the hard fat
- 1/4 cup SPG Rub (salt pepper garlic)
- 1/2 Yellow Onion thinly sliced
- 6 tbsp Butter
- 2 cups Beef Broth
Smoked Cheese Sauce
- 8 oz Cream Cheese
- 8 oz Velveeta Cheese
- 2 cup Cheddar Cheese
- 1 cup Pepper Jack Cheese
- 1.5 cups Milk or beer
Instructions
Smoked Pulled Beef (6-7 hours)
- Preheat the smoker to 250 F. and set for indirect heat.
- Prep the chuck roast by dividing it into larger pieces, allowing you to remove the large portions of hard fat that run through this cut (I recommend this method because the beef will cook faster).
- Coat all portions of the the beef pieces in the SPG dry rub so it's evenly coated.
- Place the pieces of beef directly onto the grill grates and smoke for 3-4 hours. Spray the outside of the chuck roast pieces with beef broth every hour or as needed to build the bark.
- When the beef reaches an internal temperature of 165-170 F., remove it from the smoker. Place the pieces into a foil pan and cover in the 2 cups of beef broth, the sliced onion, and add in cubed pieces of the 6 tbsp of cold butter over the top. Cover it with foil and place it back on the smoker.
Smoked Cheese Sauce (2 hours)
- Prep the cheese sauce ingredients by cubing the cream cheese and Velveeta. Grate the other cheeses and set them aside.
- In a foil pan add all the cheese ingredients and then pour the milk over the top. Sprinkle in the SPG rub and the paprika.
- Place the pan onto the smoker when you add the foil pan of beef onto the smoker. Smoke the cheese sauce uncovered for 2 hours and stir it every 30 minutes.
Assembly
- When the beef probes tender with a thermometer (usually this happens over a temperature of 200 F.) and the cheese sauce is melted, remove them from the grill.
- Using your hands or forks, shred the beef in the braising liquid and toss it well. Discard any larger pieces of fat that are still present.
- Slice the slider buns in half and pile on the beef. Pour on the cheddar cheese sauce (I also love to add pickles for a nice tangy acidic crunch) and add the top buns. Slice into individual sliders and serve.