These are great for your family or an appetizer at your next get-together!

Prep Time: 30 Minutes

Cook Time: 4-5 Hours

Yields: 12-24 Servings

First, get your smoker to 250 degrees. While the smoker is heating up, season up your chuck roast with your favorite beef rub. Put your chuck roast on the smoker. Once it reaches an internal temperature of 165 degrees, pull it off and put it in an aluminum pan with Worcestershire sauce and sliced red onions. Smoke to an internal temperature of 205 degrees, and let it rest for 30 minutes. Once rested, shred it up.

Get a 12- or 24-pack of King’s Hawaiian slider rolls and slice them lengthwise. Fill with your chuck roast mixture and top with white American cheese.

Melt your butter, garlic and everything bagel seasoning and spread on top of the rolls. Put them back on the smoker for 10-15 minutes until golden brown.

I smoked this on my new Big Green Egg over lump charcoal. I love the quality of this smoker. It holds heat very well, there are a lot of different accessory options to choose from and it is easy to move around. You can get all their grills from Casual Furniture World in Winston-Salem or Greensboro. They carry the entire line of accessories you need, Big Green Egg rubs and more!

1 4-5 Pound chuck roast

4T Beef rub

½ Red onion sliced

6-12 Slices of American cheese

½ Stick of salted butter

1 tsp. Minced garlic

1T Worcestershire sauce

1 tsp. Everything bagel seasoning

Pit Master Tip

This is typically a 4 to 5 cook, but it depends on how big your chuck roast is and if it hits a stall. The key is to make sure to pull it at 165 degrees; and when you cover and pull off at 205 degrees, the rest period is very crucial. The longer it rests, the more time the fat has time to break down and make it even more tender.

Sponsored by: @CasualFurnitureworld