French Dip Sliders

Serves 1
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Directions

  1. 1Coat the chuck roast generously with Heath Riles Beef Rub, then hit it again with Garlic Jalapeño Rub.
  2. 2Fire up the smoker to 250°F.
  3. 3Smoke the chuck roast uncovered until the bark is dark, crusty, and irresistible (internal temp usually in the 165–175°F range).
  4. 4Transfer the roast to a foil pan.
  5. 5Add beef broth, sliced onion, and butter.
  6. 6Cover tightly with foil and return to the smoker (or oven at 250°F) until probe-tender (200–205°F internal).
  7. 7Let the beef rest 20–30 minutes, then shred or slice—dealer’s choice.
  8. 8Pour the braising liquid into a fat separator.
  9. 9Skim the fat and keep that rich, beefy jus warm for dipping.
  10. 10Slice Hawaiian rolls in half (keep them connected).
  11. 11Brush the inside with melted garlic butter and bake at 350°F for 5–7 minutes until lightly toasted.
  12. 12Layer shredded beef on the rolls.
  13. 13Add provolone, then a swipe of horseradish.
  14. 14Back into the oven at 350°F until the cheese is fully melted and disrespectfully gooey.
  15. 15Slice into sliders, serve with warm jus, and prepare for compliments you didn’t ask for.

Ingredients

  • 1 pack chuck roast
  • Heath Riles Beef Rub
  • Heath Riles Garlic Jalapeño Rub
  • 2 cups Beef broth
  • 1 large onion, sliced
  • 4 tbsp butter, cubed
  • 1 pack Hawaiian rolls
  • 4 tbsp butter, melted
  • 2 cloves garlic, minced
  • Provolone cheese slices
  • Prepared horseradish

Equipment

smokerfoil panfat separatoroven

Tips

  • Don’t be shy with the rub—this is where the bark magic starts.
  • Trust the horseradish for added flavor.