Description
These Hawaiian BBQ Beef Sliders feature tender, smoky chuck roast slow-cooked in a hickory-smoked environment and layered with melted pepper jack cheese, savory barbecue sauce, and shredded cheddar on sweet Hawaiian rolls. Perfect for a crowd, these sliders offer a delightful combination of smoky, tangy, and cheesy flavors in bite-sized sandwiches.
Ingredients
Scale
Main Ingredients
- 4-5 pounds chuck roast
- Your go-to BBQ seasoning blend (about 3 tablespoons)
- Apple cider vinegar (for spritzing and 1/4 cup extra)
- Three large onions, diced
- Five minced garlic cloves
- Two cups beef stock
- Hawaiian sweet rolls (12 rolls)
- Six slices pepper jack cheese
- Barbecue sauce (about 1 cup, for drizzling)
- Some shredded cheddar cheese (about 1 cup)
- Chunks of hickory wood for smoking
Instructions
- Prepare the Chuck Roast: Spread a layer of mustard over the chuck roast to help the BBQ seasoning adhere. Then, evenly coat the roast with your BBQ seasoning blend.
- Heat the Smoker: Preheat your smoker to 250°F and add chunks of hickory wood to infuse the meat with a rich smoky flavor.
- Smoke the Roast: Place the seasoned chuck roast into the smoker. Spritz it with apple cider vinegar every 30-40 minutes to keep the meat moist. Smoke for about three hours or until the internal temperature reaches 165°F.
- Prepare the Onion and Garlic Base: Toss the diced onions and minced garlic into a foil pan. Place the smoked roast inside the pan, pour in the beef stock and an additional 1/4 cup of apple cider vinegar, then cover tightly with foil.
- Finish Cooking in Smoker: Return the foil pan to the smoker and cook until the meat is fall-apart tender, allowing the flavors to meld and the roast to become juicy and soft.
- Rest the Meat: Remove the roast from the smoker and let it sit for 30 to 45 minutes. This resting period helps the juices redistribute throughout the meat.
- Toast the Hawaiian Rolls: Lightly toast the Hawaiian sweet rolls until the edges are slightly crunchy but the center remains soft.
- Assemble the Sliders: Pull apart the beef into shreds. On each bottom roll, place a slice of pepper jack cheese, a generous amount of shredded beef, a drizzle of barbecue sauce, and sprinkle with shredded cheddar cheese. Top with the roll lids.
- Bake the Sliders: Place the assembled sliders on a baking sheet and bake in a preheated 415°F oven for 12-15 minutes, allowing the cheese to melt and the sliders to warm through.
- Serve: Serve the sliders hot alongside the pan juices for dipping to enhance the flavor.
Notes
- Spritzing the meat with apple cider vinegar during smoking keeps it moist and adds subtle tanginess.
- Using hickory wood chunks imparts a classic smoky aroma that complements the beef perfectly.
- Resting the meat after cooking helps retain its juicy texture.
- To enhance presentation, you can brush the rolls with melted butter before toasting.
- Leftover sliders can be reheated in the oven wrapped in foil to maintain moisture.
