Smoked Pulled Beef Sliders on the Lifesmart Pellet Grill

Chuck roast:

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.

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@dalstrong omega series bread knife & fish spatula.

@finexcookware skillet & 18” griddle

@lifesmartmakelifeeasy pellet @ griddle combo 

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