Begin by preheating the smoker to medium-low heat (about 250F) indirect cooking.

Using a food safe injector, inject your beef roast with the beef tallow all over. Lather the outside of the roast with the extra tallow. Next, generously season with my Mesquite Peppercorn Lager seasoning. Place the steaks on the smoker and let cook indirect until it reaches 120F internal (about 30 minutes). Once the steak is done, pull it off and let it rest for 20 minutes. When the steak is done resting, slice into really thin slices. Set the sliced steaks to the side.

While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of BBQ Sauce, then start building with quite a bit of sliced roast beef, sliced cheddar cheese, more BBQ sauce and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top with some Everything Bagel seasoning.

Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.

In a separate bowl, mix together all the ingredients for the Horsey Sauce and set to the side.

Slice up your sliders, serve with the Horsey Sauce and enjoy!