½teaspooncoarse black pepper(If none in Italian seasoning)
For the Roast Beef Sliders
2tablespoonsmelted unsalted butter
reserved 1 teaspoon Italian seasoning
Prep: Prepare your smoker for 275 degrees Fahrenheit using your favorite wood. We like oak or fruit woods for this recipe. Liberally season the chuck roast with the beef seasoning.
Smoke: Place the seasoned chuck roast on the smoker and insert a good Bluetooth instant read thermometer like the Thermoworks Smoke Unit. Close lid and smoke until the internal temperature of the beef roast reaches 165 to 170 degrees F (about five hours).
Braise: When the roast comes to temperature of 165, place beef stock, giardiniera, Italian Seasoning, red wine vinegar, salt and pepper into a large pan (we used a 13-inch glass baking dish) and mix together. Place the smoked chuck roast beef into the pan and cover the entire pan with aluminum foil. Insert the instant read thermometer again and place back into the smoker until it reaches an internal temperature of 203 – 210 degrees Fahrenheit, or when an instant read thermometer inserted into the roast feels like it’s going into room temperature butter. Remove from smoker and let rest for 30 minutes
Prep Sliders: While the beef rests prep the sliders. Cut the slider buns in half with a serrated knife and place on a baking sheet. Brush the tops of the buns with the 2 tablespoons of melted butter, then top with the reserved Italian seasoning (and kosher salt if there is none in the seasoning). Add the buns to the smoker for 5 minutes to let them toast up.
Pull Beef: After 30 minutes of resting, remove the foil from the beef roast and pull the beef using two large forks and mix the tender meat with the braising liquid. Discard any excess fat pockets.
To Build The Sliders
Layer: Add the pulled beef to the bottom half of the buns. Then top with the au jus. Then using a slotted spoon add some additional Giardiniera to the top. Then add the top of the rolls over the slider and enjoy!
Italian Seasoning: Look at the ingredient list to see if there is salt and pepper in the seasoning. If so, then do not add salt to the recipe or wait to salt until you taste the finished braising liquid.Note: The Giardiniera will cook down and soften in the braise. If you want a fresh crunch to the sliders reserve ¼ cup of it to add to sliders directly.