Prep the Beef: Cube the chuck roast into large bite-sized pieces. Lightly coat with yellow mustard, then season generously on all sides with Lane’s Prime Rub.
Smoke: Preheat your smoker to 250°F (120°C). Place the beef directly onto the smoker (a Kamado Joe works perfectly) and smoke for 3 hours, until a deep bark forms.
Wrap & Tenderise: Transfer the beef to foil and add the butter, beef broth, and 1 cup of Lane’s Kinda Sweet BBQ Sauce. Wrap tightly and return to the smoker for another 2 hours, or until the beef is fall-apart tender.
Caramelise the Onions: While the beef finishes, cook the diced onion in a pan over medium-low heat until soft, golden, and caramelised. Set aside.
Slice the slider buns in half horizontally
Layer in this order: Cheddar cheese, Smoked BBQ beef, Caramelised onions, 1 cup Lane’s Kinda Sweet BBQ Sauce, Provolone cheese Add the top buns back on.
