Hawaiian BBQ Beef Sliders

Nothing gets the party going like these BBQ beef sliders—they're always the first thing gone at family cookouts, tailgates, or game days. Every mouthful is packed with tender beef, sweet, smoky onions, and gooey cheese. Folks always ask for seconds, and the only thing left behind are napkins with a little extra sauce on them.

Whipped these up for my kid’s birthday bash and honestly, the boys wolfed ‘em all down before I could hand out the dipping bowls. Now I just make them for every backyard hangout.

Tasty Ingredients

• Hickory wood chunks: you’ll want plenty for deep smoky taste grab quality wood for best results
• Shredded cheddar cheese: for a melty, gooey finish skip the pre-bagged stuff if you can
• BBQ sauce: smoky or tangy is up to you I like mine homemade with molasses and ketchup
• Pepper jack cheese: slices of this bring a creamy kick
• King's Hawaiian sweet rolls: soft and just a tiny bit sweet perfect to soak up the juices without falling apart
• Beef broth: adds rich flavor make it low sodium to control saltiness
• Fresh garlic: gives loads of flavor go for fat, fresh cloves
• Large onions: sweet and sturdy onions get all jammy and flavorful
• Apple cider vinegar: helps break down the beef and adds extra zip choose raw for more punch
• BBQ rub: pick or mix your favorite with brown sugar, chile powder, and smoked paprika brings flavor in every bite
• Chuck roast: grab one with good marbling for pull-apart tenderness after slow cooking

Easy Step-by-Step Directions

Bake the Sliders:

Nestle your loaded sliders in a snug pan slide ‘em in at 415 degrees until the cheese bubbles up and everything’s piping hot about twelve to fifteen minutes dip in the extra pan juices if you want

Put Them Together:

Stack on that shredded beef lay on pepper jack then drizzle with your BBQ sauce sprinkle with cheddar and top with the other half of the roll

Toast the Buns:

Split your sweet rolls and toast until just golden so they soak up all the juices without getting soggy

Let It Rest and Shred:

Let the beef chill in the juices about forty-five minutes right in the pan then pull it apart it should come apart with almost no effort

Braise in Foil Pan:

Scatter your chopped onions and garlic in a large foil pan nestle the smoked roast on top pour over broth and more vinegar wrap super tight this keeps all the goodness inside

Add to Smoker and Cook Again:

Back on the smoker goes your foil-covered pan keep cooking till the beef is super easy to shred

Smoke the Meat:

Get the roast on the grill and spritz with that apple cider vinegar every thirty minutes to keep things juicy let it smoke about three hours or until the inside is 165 degrees

Fire Up the Smoker:

Heat your smoker up to 250 and use your hickory for that classic smoky flavor don’t rush this part

Season Up the Beef:

Dab the roast dry slather on some mustard then cover every inch with your BBQ rub press it in good

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I honestly love the Hawaiian rolls in these they grab up all the saucy flavor but hold together even when dunked. My kids like assembling their own and it turns dinner into a fun group activity.

Keeping Leftovers Fresh

Toss extras in a sealed container, store in the fridge for up to three days. For warming, cover in foil and heat in the oven til they’re hot. If you want to freeze, pop your built but unbaked sliders in a freezer-safe pan, then bake them straight from the freezer—just tack on a few more minutes when heating.

Easy Swaps

No chuck roast? Grab short rib or brisket instead both shred up beautifully. Any squishy bun works too, not just Hawaiian. Want it dairy free? Skip cheese or go with a plant-based one. Like it spicier? Use a hot BBQ sauce or jalapeño jack instead for an extra kick.

Serving Ideas

These are party favorites for a reason serve with kettle chips, crunchy slaw, or tangy pickles for a classic combo. Or set up a slider bar with different sauces and cheeses—it’s a hit for groups.

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BBQ Sliders and American Traditions

Pulling inspiration from Southern slow-cooked BBQ, these sliders put tender beef on soft rolls so everyone can just grab and dig in. They’re a big hit at parties since you can eat ‘em with one hand and don’t need a fork or knife—just plenty of napkins.

Recipe FAQs

→ What keeps the chuck roast moist while smoking?

Spraying it with apple cider vinegar every half hour or so locks in the juices while adding flavor.

→ Is there a good substitute for chuck roast?

Aside from chuck roast, brisket or short ribs are also meaty and shred well after smoking.

→ What’s the easiest way to shred beef?

Let the meat rest first, then use two forks or shredding tools to pull it apart effortlessly.

→ Can other types of cheese work?

Sure! Try switching cheddar and pepper jack for mozzarella, provolone, or Monterey Jack to mix up the flavors.

→ How can I stop the bread from getting soggy?

Toast the rolls before adding the fillings, and bake at a higher temperature to keep them crisp.

→ What sides go well with this dish?

Pickles, coleslaw, or a classic potato salad make great accompaniments to balance the flavors.