For the Smoked Pulled Beef:

• Beef: 1 boneless beef chuck roast (approx. 3-4 lbs / 1.4-1.8 kg)
• Binder (Optional but Recommended): 2-3 tablespoons yellow mustard or olive oil
• Beef Rub:

  • 1/4 cup (50g) packed dark brown sugar
  • 1/4 cup (60g) kosher salt (coarse)
  • 2 tablespoons (16g) coarse ground black pepper
  • 2 tablespoons (16g) smoked paprika
  • 1 tablespoon (8g) granulated garlic powder
  • 1 tablespoon (8g) granulated onion powder
  • 1 teaspoon (3g) chili powder (e.g., ancho)
  • 1/2 teaspoon (1.5g) ground cumin
  • 1/4 – 1/2 teaspoon (0.5-1g) cayenne pepper (optional, for heat)

• Wood for Smoking: Oak, hickory, pecan, or cherry (chunks or chips, depending on your smoker)
• Spritzing Liquid (Optional): 1 cup apple cider vinegar mixed with 1 cup water or beef broth
• Braising Liquid (for wrapping):

  • 1 cup beef broth (low sodium)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce

For Assembling the Sliders:

• Slider Buns: 16-24 small slider buns (e.g., brioche, potato, or Hawaiian sweet rolls)
• BBQ Sauce: 1-2 cups of your favorite BBQ sauce (plus extra for serving)
• Coleslaw:

  • 1 bag (14-16 oz) coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar (or honey/maple syrup)
  • 1/2 teaspoon celery salt (optional)
  • Salt and black pepper to taste

• Optional Toppings:

  • Dill pickle slices (chips or sandwich stackers)
  • Sliced jalapeños (fresh or pickled)
  • Crispy fried onions