Ingredients
Equipment
Method
- Pat chuck roast dry and coat with olive oil or beef tallow. Season generously on all sides with beef or BBQ seasoning, pressing it into the surface. Let rest while smoker preheats.
- Preheat smoker to 225°F with your preferred smoking wood. Place chuck roast directly on the smoker grate, insert a thermometer probe, and smoke uncovered for 7-9 hours until internal temperature reaches 200-205°F and the meat probes like butter with no resistance.
- Remove from smoker when probe-tender and rest for 20-30 minutes tented with foil. Add a splash of beef broth if desired to keep moist.
- While beef rests, make cheese sauce. Melt butter over medium heat, whisk in flour and cook 1-2 minutes. Slowly whisk in milk until smooth and thickened. Reduce heat to low, stir in cheddar cheese until melted, then season with garlic powder and salt. Keep warm.
- Shred the rested beef with forks or meat claws, discarding any large fat pieces. Toast slider buns cut-side down until lightly golden. Load buns with pulled beef, drizzle with warm cheese sauce, add pickles or onions if using, and top with bun. Serve immediately.
Nutrition
Notes
Chuck roast doesn't need wrapping during the smoke because the heavy marbling keeps it moist throughout. The probe test (inserting thermometer should feel like pushing through butter) is more reliable than temperature alone for determining doneness. Always use freshly shredded cheese for the sauce rather than pre-shredded, which contains anti-caking agents that prevent smooth melting. Leftover pulled beef can be refrigerated up to 4 days or frozen up to 3 months; reheat gently with a splash of beef broth. Make cheese sauce fresh when serving for best texture.