{"id":3436,"date":"2012-11-05T12:50:00","date_gmt":"2012-11-05T20:50:00","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=3436"},"modified":"2012-11-05T12:50:00","modified_gmt":"2012-11-05T20:50:00","slug":"cherry-smoked-pulled-beef-sliders","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/cherry-smoked-pulled-beef-sliders\/","title":{"rendered":"Cherry Smoked Pulled Beef Sliders"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef13.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef13.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a>\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef14.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef14.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a><\/p>\n<p>Where are the Pulled Beef Sliders you ask?\u00a0 Plenty of <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Black Cherry\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-cpbc40lb-100-black-cherry-pellets-cooking-brown\/\" data-shortcode=\"true\">Cherry<\/a> Smoked Pulled Beef but I chose to forgo the slider with the Mini Buns and go straight for the Pulled Beef served with Cole Slaw and Hidden Valley oven roasted Potato Wedges!\u00a0 Everyone else opted for the sliders topped off with Sweet Baby Ray&#8217;s BBQ Sauce.<!--more--><\/p>\n<p>For wonderful Pulled Beef you need to need to use the Low-and-Slow method smoking at 180\u00ba to 225\u00baF until you reach an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> of 200\u00ba to 205\u00baF.\u00a0 Started with a defrosted 5 pound Neck Off Chuck Roll which was previously seasoned with Annie&#8217;s Roasted Garlic <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a> to act as a glue and <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Fagundes Seasoning\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/fagundes-seasoning\/\" data-shortcode=\"true\">Fagundes<\/a> Prime Rib Rub.\u00a0 Set the Chuck roast on the counter for 30 minutes while preheating the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> General Wood Pellet BBQ Smoker-Grill to 225\u00baF with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Black Cherry\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-cpbc40lb-100-black-cherry-pellets-cooking-brown\/\" data-shortcode=\"true\">Cherry<\/a> wood BBQ pellets at 5:30 am.\u00a0 As you can see, it&#8217;s still O&#8217; Dark 30!!<\/p>\n<p>IN at 6 am &#8230; Smoked the Chuck Roast with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Black Cherry\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-cpbc40lb-100-black-cherry-pellets-cooking-brown\/\" data-shortcode=\"true\">Cherry<\/a> until the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">internal temperature<\/a> reached 150\u00baF.\u00a0 This took 7 hours.\u00a0 Note:\u00a0 The times I give are for planning purposes only.\u00a0 You should always rely on <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">internal temperature<\/a> using a digital thermometer.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef2.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef2.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a>\u00a0\u00a0 \u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef3.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef3.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a>\u00a0\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef4.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef4.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a><\/p>\n<p>Sliced a large Red Onion, Red Bell Pepper, and a hand full of Baby Bella Mushrooms along with 2 cups of Beef broth (turns out this was too much broth &#8211; next time I will reduce it to 1 cup of beef broth) in a foil pan.\u00a0 Note the beautiful bark on the Beef Chuck Roast.\u00a0 Increased the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> pit temperature to 350\u00baF.\u00a0 Centered the Chuck Roast in the foil pan.\u00a0 You may have noticed the food grade high temperature silicon <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Silicone Hot Cooking Bands\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/silicone-hot-cooking-bands\/\" data-shortcode=\"true\">cooking bands<\/a> being used to hold the boneless chuck roast together.\u00a0 They&#8217;re reusable and dishwasher safe.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef5.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef5.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a>\u00a0\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef6.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef6.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a>\u00a0\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef7.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef7.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a><\/p>\n<p>Tightly double foiled the foil pan holding the Chuck Roast and vegetables with 2 layers of heavy duty foil and returned the Beef to a 350\u00baF <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> pit until the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">internal temperature<\/a> reached 206\u00baF.\u00a0 I like to take my Beef Chuck Roast to 200\u00ba &#8211; 205\u00ba before starting the FTC.\u00a0 Took just shy of 9 hours total to reach temperature.\u00a0 Since the roast was already wrapped in foil I wrapped the pan with a towel and placed it in a cooler for a 2\u00bd hour FTC.\u00a0 Note the Beef Chuck Roast sitting in the liquid, which turned out exquisite, after the FTC.\u00a0 As I said earlier, next time I will use 1 cup or less of beef broth since the roast itself will provide a measure of juices.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef8.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef8.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a>\u00a0\u00a0\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef9.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef9.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a>\u00a0\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef10.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef10.jpg?resize=160%2C120\" alt=\"\" width=\"160\" height=\"120\" \/><\/a><\/p>\n<p>The 5 lb <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Black Cherry\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-cpbc40lb-100-black-cherry-pellets-cooking-brown\/\" data-shortcode=\"true\">Cherry<\/a> Smoked Neck Off Chuck Roll provided a mountain of deliciously moist and tender Pulled Beef.\u00a0 Some family members chose to enjoy delicious pulled beef sliders and Sweet Baby Ray&#8217;s BBQ Sauce accompanied with a side of Cole Slaw and Hidden Valley oven roasted Potato Wedges.\u00a0 I chose to pass up the mini buns and go directly for the pulled pork and topped it off with a scoop of the vegetables.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef11.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef11.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a>\u00a0\u00a0\u00a0 <a href=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef12.jpg\" target=\"_blank\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Beef\/PulledBeef11052012\/PulledBeef12.jpg?resize=250%2C188\" alt=\"\" width=\"250\" height=\"188\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0\u00a0\u00a0 Where are the Pulled Beef Sliders you ask?\u00a0 Plenty of Cherry Smoked Pulled Beef but I chose to forgo the slider with the Mini Buns and go straight for the Pulled Beef served with Cole Slaw and Hidden Valley &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/cherry-smoked-pulled-beef-sliders\/\" aria-label=\"Cherry Smoked Pulled Beef Sliders\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[15],"tags":[],"class_list":["post-3436","post","type-post","status-publish","format-standard","hentry","category-beef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cherry Smoked Pulled Beef Sliders - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/cherry-smoked-pulled-beef-sliders\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cherry Smoked Pulled Beef Sliders - Smokin&#039; 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