Smoked Dr Pepper BBQ Beef Sliders
These Smoked Dr Pepper BBQ Beef Sliders feature slow-smoked chuck roast braised in Dr Pepper and butter, then layered with jalapeño cream cheese, pepper jack, and crispy onions. Perfect for game day and parties.
Equipment
- Pellet Smoker or Charcoal Smoker
- Foil Pan
- Heavy-Duty Aluminum Foil
- Meat Thermometer
- 9x13 Baking Dish
Ingredients
For the Smoked BBQ Beef
- 3-4 pounds chuck roast cut into 2-3 inch cubes
- 2 tablespoons BBQ rub salt, pepper, paprika, garlic-based
- 10 oz Dr Pepper
- 6 oz BBQ sauce sweet and smoky works best
- 1/3 cup brown sugar
- 1 stick unsalted butter 1/2 cup, sliced
For the Jalapeño Cream Cheese Spread
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 2 jalapeños finely diced, seeds removed for mild
- 1 medium onion caramelized
- 1 teaspoon garlic paste or 2 cloves minced
- salt to taste
For the Sliders
- 12-15 slider rolls Hawaiian or brioche recommended
- 12-16 slices pepper jack cheese
- crispy fried onions
- extra BBQ sauce optional for brushing
Instructions
- Season the beef: Pat cubed chuck roast dry and coat evenly with BBQ rub. Let rest at room temperature 30 minutes for better smoke absorption.
- Smoke the beef: Preheat smoker to 275°F. Place cubed chuck roast directly on grates and smoke 2 to 3 hours until bark forms and internal temp reaches 160°F. Use hickory, oak, or pecan wood.
- Braise in Dr Pepper BBQ bath: Transfer smoked beef to foil pan. Add Dr Pepper, BBQ sauce, brown sugar, and butter slices. Cover tightly with foil. Return to smoker at 325°F and cook 1½ to 2 hours until internal temp reaches 200-205°F. Meat should shred easily.
- Shred the beef: Remove from smoker and rest 15 minutes. Using forks, shred beef directly in pan and mix with braising liquid. Taste and adjust seasoning if needed.
- Make jalapeño cream cheese spread: Combine softened cream cheese, sour cream, diced jalapeños, caramelized onions, garlic paste, and salt. Mix until smooth and creamy. Refrigerate 15 to 20 minutes.
- Assemble sliders: Preheat oven to 375°F. Slice slider rolls in half horizontally. Layer: bottom buns, jalapeño cream cheese spread, pepper jack cheese, shredded BBQ beef, more pepper jack, crispy fried onions, top buns. Optional: brush tops with melted butter or BBQ sauce.
- Bake until golden: Cover loosely with foil and bake 15 minutes. Remove foil and bake 5 to 8 more minutes until cheese is melted and tops are golden.
Notes
Critical Tips: Use chuck roast for ideal fat-to-meat ratio for shredding and staying juicy. Don't skip foil braise which breaks down collagen and creates ultra-tender beef. Let seasoned beef rest 30 minutes before smoking for better smoke absorption. Smoke to 160°F then braise to 200-205°F for perfect shredding texture.
Smoking: Hickory, oak, or pecan wood work best. Smoke at 275°F for 2-3 hours until bark forms. Don't rush this phase - bark development is key to flavor.
Braising: Cover tightly with foil to trap steam. Dr Pepper adds sweetness and helps break down connective tissue. Brown sugar and butter create rich, sticky sauce. Internal temp must reach 200-205°F for easy shredding.
Assembly: If sliders brown too fast in oven, tent with foil. Hawaiian rolls add sweetness that complements BBQ. Brioche provides buttery richness. Both work excellently.
Make-Ahead: Shredded beef can be made 2 days ahead and refrigerated. Reheat gently before assembling. Cream cheese spread keeps 3 days refrigerated. Assemble sliders fresh for best texture.
Variations: Spicy version: add chipotle powder to rub and pickled jalapeños to sliders. Sweet and smoky: mix honey into BBQ sauce. Tex-Mex: use Monterey Jack and add pico de gallo. Bacon lover's: add crispy chopped bacon inside layers.
Storage: Refrigerate shredded beef up to 4 days. Assembled sliders keep 2 days. Reheat in 325°F oven covered for 15 minutes. Or microwave beef separately and assemble fresh.