Recipes & Guides

Pulled Beef Sliders Recipe

Name: Pulled Beef Sliders
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 8
Cuisine: BBQ
Ingredients: Sweet Heat Seasoning by The Spice Guy; Lane’s “Southbound” Sauce; Dixie Red BBQ Sauce by Old Southern BBQ; 5 lb Chuck Roast; 1 Cup Beef Broth; 16 Sliders or 8 Regular Sized Brioche Buns; Pickles or Pickled Onion (for garnish)

Recipes

Oct 11, 2024

These pulled beef sliders require very little ingredients, and do all the work for you. This pulled beef is great for subs, pressed sandwiches, tacos, quesadillas, and more!

Featuring the premium products from our "Pitmaster Playbook" BBQ box!

Pulled Beef Sliders

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

Prep Time

5 minutes

Cook Time

4 hours

These pulled beef sliders require very little ingredients, and do all the work for you. This pulled beef is great for subs, pressed sandwiches, tacos, quesadillas, and more!

Featuring Sweet Heat Seasoning by The Spice Guy, Dixie Red BBQ Sauce by Old Southern BBQ & Lane’s “Southbound” Sauce from our "Pitmaster Playbook" BBQ box!

Author:

Pitmaster Rosalie Pareja

Ingredients

Sweet Heat Seasoning by The Spice Guy
Lane’s “Southbound” Sauce
Dixie Red BBQ Sauce by Old Southern BBQ
5 lb Chuck Roast
1 Cup Beef Broth
16 Sliders or 8 Regular Sized Brioche Buns
Pickles or Pickled Onion (for garnish)

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Directions

Preheat your smoker to 260 °F. If using charcoal, wood chunks or pellets, we suggest using mesquite, hickory or oak.
Prepare the meat. Apply a small amount of Dixie Red BBQ Sauce by Old Southern BBQ to the chuck roast followed by Sweet Heat Rub by The Spice Guy.
Smoke chuck roast at 260 °F for 3 hours or until internal temp reaches 160 to 170 °F.
Remove chuck roast and add to a foil pan or grill safe dish. Add 1/4 cup Dixie Red BBQ Sauce by Old Southern BBQ and 1 cup beef broth or 1 can of beer. Cover with foil and place back on the smoker for an additional hour at 275 °F.
Remove chuck roast once it reaches an internal temperature between 198 to 203 °F. Let cool and shred.
Toast the buns, add Lane’s “Southbound” Sauce to the bottom bun and fill with shredded beef. Top with pickles and a drizzle of Lane’s “Southbound” Sauce.