Description
These Hawaiian BBQ Beef Sliders feature tender, smoky chuck roast slow-cooked with a flavorful BBQ seasoning and hickory wood smoke, layered with pepper jack and cheddar cheeses on sweet Hawaiian rolls. Smoked to perfection and finished in the oven, these sliders offer a delicious blend of smoky, savory, and sweet flavors perfect for gatherings and casual meals.
Ingredients
Scale
Meat and Seasoning
- 4-5 pounds chuck roast
- Your go-to BBQ seasoning blend, enough to coat the roast
- Mustard, for spreading on the roast
- Apple cider vinegar, for spritzing and 1/4 cup extra
Vegetables
- Three large onions, diced
- Five garlic cloves, minced
Liquids and Stock
- Two cups beef stock
Bread and Cheese
- Hawaiian sweet rolls, enough for 12 sliders
- Six slices of pepper jack cheese
- Shredded cheddar cheese, as needed for topping
Additional Ingredients
- Barbecue sauce, for drizzling
- Chunks of hickory wood, for smoking
Instructions
- Prepare the chuck roast: Spread mustard evenly over the entire surface of the chuck roast. This acts as a binder for the BBQ seasoning blend. Generously coat the roast with your preferred BBQ seasoning.
- Preheat the smoker: Heat your smoker to 250°F (121°C). Add chunks of hickory wood to the smoker to create a smoky aroma and flavor for the beef.
- Smoke the roast: Place the chuck roast directly into the smoker. Every 30-40 minutes, spritz the roast lightly with apple cider vinegar to maintain moisture. Continue smoking for about three hours or until the internal temperature reaches 165°F (74°C).
- Prepare the braising pan: In a foil pan, toss together the diced onions and minced garlic. Lay the smoked chuck roast on top, pour in two cups of beef stock and an additional 1/4 cup of apple cider vinegar. Cover tightly with foil to trap the steam and flavors.
- Braise the meat: Return the covered foil pan into the smoker, continuing to cook until the meat is fork-tender and can be pulled apart easily. This step tenderizes the roast further and infuses it with rich flavor.
- Rest the meat: Remove the roast from the smoker and let it rest for 30-45 minutes. Resting allows the juices to redistribute for a moist texture.
- Toast the rolls: Lightly toast the Hawaiian sweet rolls until the edges are just slightly crunchy, adding texture to the sliders.
- Assemble the sliders: Pull the beef apart with forks. On the bottom half of each roll, layer a slice of pepper jack cheese, a generous portion of shredded beef, a drizzle of barbecue sauce, and sprinkle some shredded cheddar cheese. Top with the roll lids.
- Bake the sliders: Place the assembled sliders into a preheated oven at 415°F (213°C). Bake for 12-15 minutes to melt the cheeses and meld the flavors together.
- Serve: Remove the sliders from the oven and serve warm, accompanied by the pan juices for dipping if desired.
Notes
- Spritzing the meat regularly during smoking helps keep it moist and enhances the flavor with apple cider vinegar.
- Using hickory wood for smoking imparts a strong, classic BBQ smoky flavor ideal for beef.
- Allowing the meat to rest after cooking is critical for juicy, tender meat.
- Toasted rolls add a nice textural contrast and prevent sogginess from the barbecue sauce and juices.
- The finishing bake in the oven melts the cheese and helps bind the components together for a perfectly warm slider.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Sandwiches
- Method: Smoking
- Cuisine: American
