Description
These Hawaiian BBQ Beef Sliders combine tender, smoky chuck roast with a blend of savory BBQ seasoning and sweet Hawaiian rolls. Smoked low and slow over hickory wood, the beef becomes fall-apart tender and is layered with melted pepper jack cheese, shredded cheddar, and rich barbecue sauce, all baked to perfection for an irresistible slider experience perfect for gatherings and casual meals.
Ingredients
Scale
Beef and Seasoning
- 4-5 pounds chuck roast
- Your go-to BBQ seasoning blend (approx. 2-3 tablespoons)
- Yellow mustard (for coating, about 2 tablespoons)
- Apple cider vinegar (for spritzing and 1/4 cup extra)
- Two cups beef stock
Produce
- Three large onions, diced
- Five garlic cloves, minced
Dairy and Cheese
- Six slices pepper jack cheese
- Some shredded cheddar cheese (about 1 cup)
Bread and Sauces
- Hawaiian sweet rolls (12 rolls)
- Barbecue sauce (approximately 1/2 to 3/4 cup for drizzling)
Other
- Chunks of hickory wood for smoking
Instructions
- Prepare the Chuck Roast: Spread yellow mustard evenly over the chuck roast to help the BBQ rub stick, then coat the entire surface with your BBQ seasoning blend.
- Preheat the Smoker: Heat your smoker to 250°F and add hickory wood chunks to create a flavorful smoke environment.
- Smoke the Roast: Place the seasoned chuck roast in the smoker. Every 30-40 minutes, spritz the roast with apple cider vinegar to maintain moisture. Continue smoking for about three hours or until the internal temperature reaches 165°F.
- Prepare the Onion and Garlic Mixture: Toss the diced onions and minced garlic into a foil pan. Lay the partially smoked roast inside the pan, pour in the two cups of beef stock along with 1/4 cup of apple cider vinegar, then cover tightly with foil.
- Continue Cooking: Place the foil-covered pan back into the smoker and cook until the meat is fall-apart tender. This may take an additional 45 minutes to 1 hour, depending on your smoker and roast size.
- Rest the Meat: Remove the roast from the smoker and let it rest, covered, for 30-45 minutes to allow juices to redistribute.
- Toast the Rolls: Preheat an oven and toast the Hawaiian rolls lightly until edges are just crunchy, enhancing texture for the sliders.
- Assemble the Sliders: Pull the beef apart using forks. On each toasted Hawaiian roll bottom, place a slice of pepper jack cheese, a generous amount of shredded beef, a drizzle of BBQ sauce, and some shredded cheddar cheese. Top with the roll lids.
- Bake the Assembled Sliders: Place the assembled sliders on a baking sheet and bake in a preheated oven at 415°F for 12-15 minutes, or until cheese is melted and sliders are heated through.
- Serve: Remove sliders from the oven and serve immediately, accompanied by pan juices for dipping to elevate the flavor experience.
Notes
- Smoking the beef low and slow is key to achieving tender, flavorful meat.
- The apple cider vinegar spritz helps keep the roast moist and adds subtle tanginess.
- You can adjust the type of cheese based on preference, but pepper jack adds a nice kick.
- If you don’t have a smoker, you can use a grill with indirect heat and wood chips for smoking.
- Resting the meat before shredding helps retain moisture and makes shredding easier.
- Toast the rolls just before assembling to prevent them from becoming soggy once the BBQ sauce is added.
