Pre heat smoker to 275 degrees. Season Chuck Roast with OTFC Mesquite Peppercorn Lager. Smoke Roast until it reaches 165 degrees internally, approx. 2 hours.

Remove Chuck Roast from the smoker and cut into large, 2” x 2”, chunks. Place into a Dutch oven, cover with Guinness beer and beef broth. Add extra Mesquite Peppercorn Lager seasoning.

Cover Dutch over and return to the smoker at 275 Degrees. At this temperature the roast should be at a low simmer. Cook for an additional 2-hours, or until the beef is pull apart tender.

Remove the Dutch oven from the smoker and shred beef with 2 forks. Cover to keep warm while prepping the beer cheese.

Heat a 10” cast iron skillet over medium heat. Melt butter in pan and whisk in the flour. Cook the roux until a medium brown color is achieved, 3-5 min.

Lower heat and slowly whisk in the milk and beer. Cook until the mixture slightly thickens and is smooth, whisking occasionally. Another 3-5 min.

Remove pan from the heat and slowly add in the cheese, stirring continuously. If the pan is too hot or the cheese is added too fast, the sauce may break.

Sauce can be kept warm over very low heat, stirring occasionally.

On a baking sheet, slice a 12 pack of rolls in half. These can be store bought or homemade.

Add a healthy layer of the Pulled Beef. Then a layer of Beer Cheese. Finishing with a layer of pickled onions. Place tops back on buns.

Place the entire tray of sliders into the smoker at 300 degrees for 5-7 min to warm up. Serve and enjoy!