French Dip Sliders
Serves 1
Directions
- 1Coat the chuck roast generously with Heath Riles Beef Rub, then hit it again with Garlic Jalapeño Rub.
- 2Fire up the smoker to 250°F.
- 3Smoke the chuck roast uncovered until the bark is dark, crusty, and irresistible (internal temp usually in the 165–175°F range).
- 4Transfer the roast to a foil pan.
- 5Add beef broth, sliced onion, and butter.
- 6Cover tightly with foil and return to the smoker (or oven at 250°F) until probe-tender (200–205°F internal).
- 7Let the beef rest 20–30 minutes, then shred or slice—dealer’s choice.
- 8Pour the braising liquid into a fat separator.
- 9Skim the fat and keep that rich, beefy jus warm for dipping.
- 10Slice Hawaiian rolls in half (keep them connected).
- 11Brush the inside with melted garlic butter and bake at 350°F for 5–7 minutes until lightly toasted.
- 12Layer shredded beef on the rolls.
- 13Add provolone, then a swipe of horseradish.
- 14Back into the oven at 350°F until the cheese is fully melted and disrespectfully gooey.
- 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.
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