Smoked Dr Pepper BBQ Sliders (Print Version)
Tender smoked beef and tangy jalapeño cream cheese layered on buttery slider rolls with crispy onions.
# Ingredients:
→ Smoked BBQ Beef
01 -
3 to 4 pounds chuck roast, cut into 2 to 3 inch cubes
02 -
2 tablespoons barbecue rub (salt, pepper, paprika, and garlic base)
03 -
10 ounces Dr Pepper
04 -
6 ounces sweet and smoky barbecue sauce
05 -
1/3 cup packed brown sugar
06 -
1/2 cup (1 stick) unsalted butter, sliced
→ Jalapeño Cream Cheese Spread
07 -
8 ounces cream cheese, softened
08 -
1/2 cup sour cream
09 -
2 jalapeños, finely diced, seeds removed for mild heat
10 -
1 medium onion, caramelized
11 -
1 teaspoon garlic paste or 2 cloves garlic, minced
12 -
Salt to taste
→ Sliders Assembly
13 -
12 to 15 Hawaiian or brioche slider rolls
14 -
12 to 16 slices pepper jack cheese
15 -
Crispy fried onions
16 -
Extra barbecue sauce, optional for brushing
# Steps:
01 -
Pat the chuck roast cubes dry and coat evenly with barbecue rub. Let rest at room temperature for 30 minutes to enhance smoke absorption.
02 -
Preheat smoker to 275°F. Arrange the beef cubes directly on the smoker grates. Smoke for 2 to 3 hours until a bark forms and internal temperature reaches 160°F, using hickory, oak, or pecan wood.
03 -
Transfer smoked beef to a large foil pan. Add Dr Pepper, barbecue sauce, brown sugar, and butter slices. Cover pan tightly with foil. Increase smoker to 325°F. Return pan to smoker and cook for 1½ to 2 hours, until internal temperature reaches 200 to 205°F and beef shreds easily.
04 -
Remove pan from smoker and let beef rest for 15 minutes. Shred beef directly in the pan with two forks and combine with braising liquid. Adjust seasoning as desired.
05 -
In a bowl, mix softened cream cheese, sour cream, diced jalapeños, caramelized onions, garlic paste, and salt until smooth and creamy. Refrigerate for 15 to 20 minutes.
06 -
Preheat oven to 375°F. Slice slider rolls horizontally. Layer bottom halves with jalapeño cream cheese spread, followed by pepper jack cheese, shredded BBQ beef, additional pepper jack, crispy fried onions, and top buns. Optionally, brush tops with melted butter or barbecue sauce.
07 -
Cover assembled sliders loosely with foil and bake for 15 minutes. Remove foil and bake an additional 5 to 8 minutes until cheese is melted and tops are golden brown.
# Notes:
01 -
Use kitchen thermometer to monitor internal beef temperature for tender shredding consistency.
02 -
For less heat, remove all jalapeño seeds. For more heat, leave some seeds in the spread.