Smoked Pulled Beef Sliders
Smoked the chuck in advance, then heated it up to make these sliders.
So tasty!! Recipe for both is below!
Season your meat (Used Holy Cow @meatchurchbbqsupply
Smoke at 225°F until internal 175° using @meatermade MEATER+ to monitor temp, spritzing occasionally with apple cider vinegar.
Once the crust is set (about 2.5 hours) place the chuck in the @cambromfg high heat pan with a large onion sliced, 1 sliced jalapeño and 10 cloves of garlic and one box of beef broth.
Cover the pan with the lid (you can use foil if you have a foil pan) or a Dutch oven.
Remove it when you can shred it apart with a fork. Season with a little salt. The onions should be mostly liquified & blending in with the meat.
*** Shredded the meat, let it cook and sealed it up for later into two bags. With a @avidarmor vacuum sealer.
To heat it up again, simply toss it into a warm cast iron pan.
Slice a bag of @kingshawaiian rolls in half.
Spread the meat onto the buns.
Top with cheese. Add a little bit of tangy vinegar based sauce inside.
Brush with melted butter on top of the buns. Place in the smoker at 300°f until the cheese melts and the buns are golden.
@dalstrong omega series bread knife & fish spatula.
@finexcookware skillet & 18” griddle
@lifesmartmakelifeeasy pellet @ griddle combo
Recipe from Misty Banchero with @seattlebutcherswife