Smoked Dr Pepper BBQ Beef Sliders (Print Version)

Chuck roast cubes smoked, then braised in Dr Pepper, BBQ sauce, and butter until tender and shredded, layered on slider buns with jalapeño cream cheese spread, pepper jack cheese, and crispy onions.

# Ingredients:

→ For the Smoked BBQ Beef

01 - 3 to 4 lbs chuck roast, cut into 2-3 inch cubes
02 - 2 tablespoons BBQ rub (salt, pepper, paprika, garlic-based)
03 - 10 oz Dr Pepper
04 - 6 oz BBQ sauce (sweet and smoky works best)
05 - 1/3 cup brown sugar
06 - 1 stick (1/2 cup) unsalted butter, sliced

→ For the Jalapeño Cream Cheese Spread

07 - 8 oz cream cheese, softened
08 - 1/2 cup sour cream
09 - 2 jalapeños, finely diced (seeds removed for mild)
10 - 1 medium onion, caramelized
11 - 1 teaspoon garlic paste (or 2 cloves minced)
12 - Salt to taste

→ For the Sliders

13 - 12 to 15 slider rolls (Hawaiian or brioche recommended)
14 - 12 to 16 slices pepper jack cheese
15 - Crispy fried onions
16 - Extra BBQ sauce for brushing (optional)

# Instructions:

01 - Pat the cubed chuck roast dry with paper towels and coat evenly with your BBQ rub. Let the meat rest at room temperature for about 30 minutes - this helps it absorb smoke better.
02 - Preheat your smoker to 275 degrees. Use hickory, oak, or pecan wood for the best flavor. Place the cubed chuck roast directly on the grates and smoke for 2 to 3 hours, until a nice bark forms on the outside and the internal temperature reaches 160 degrees.
03 - Transfer the smoked beef to a foil pan. Add the Dr Pepper, BBQ sauce, brown sugar, and sliced butter. Cover the pan tightly with heavy-duty aluminum foil. Return to the smoker, increase the temperature to 325 degrees, and cook for 1 1/2 to 2 hours until the internal temperature reaches 200-205 degrees. The meat should shred easily with a fork.
04 - Remove the pan from the smoker and let the beef rest for about 15 minutes. Using two forks, shred the beef directly in the pan so it soaks up all that amazing braising liquid. Taste and adjust seasoning if needed.
05 - In a bowl, combine the softened cream cheese, sour cream, diced jalapeños, caramelized onions, garlic paste, and salt. Mix until smooth and creamy. Refrigerate for 15 to 20 minutes to let the flavors meld.
06 - Preheat your oven to 375 degrees. Slice the slider rolls in half horizontally, keeping them connected if possible. On the bottom buns, layer the jalapeño cream cheese spread, pepper jack cheese slices, shredded BBQ beef, more pepper jack cheese, and crispy fried onions. Top with the top buns. If you like, brush the tops with melted butter or BBQ sauce.
07 - Place the assembled sliders in a 9x13 inch baking dish. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5 to 8 minutes until the cheese is melted and the tops are golden brown.
08 - Let cool for a few minutes before separating into individual sliders. These are perfect for game day or any party!

# Notes:

01 - The Dr Pepper adds sweetness and helps tenderize the meat during braising.
02 - Cutting the chuck roast into cubes before smoking creates more surface area for the bark and smoke flavor.
03 - Hawaiian rolls or brioche buns work best - they're slightly sweet and hold up well to the juicy beef.
04 - Remove the jalapeño seeds for a milder cream cheese spread, or leave some in if you like more heat.
05 - The beef can be smoked and shredded a day ahead - just reheat gently before assembling the sliders.
06 - These sliders are great for a crowd - easy to make in large batches and always a hit!

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