Pulled Beef Sliders Recipe

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!

Course Appetizer, Grilling, Main Course

Cuisine American

Keyword Beef and cheddar sliders, Pulled Beef Sliders Recipe

Prep Time 30

Cook Time 7

Servings sliders

Calories 215kcal

Author Bon Appeteach

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.

Notes

I love fresh crunch pickles or crispy fried onions over the top of the cheese sauce. Try making smoked beer cheese or a smoked queso instead if desired for a different flavor profile.

Nutrition