Creating memorable Smoked Pulled Beef Sliders is a straightforward process if you follow these steps:

1. Prepare the Beef: Begin by trimming excess fat from the beef chuck roast. Pat it dry with paper towels.

2. Season the Meat: In a small bowl, mix garlic powder, onion powder, smoked paprika, brown sugar, black pepper, salt, and cayenne pepper. Rub this mixture all over the meat for intense flavor.

3. Preheat Your Smoker: Set your smoker to 225°F (107°C). This low-and-slow cooking method will infuse the beef with a rich smokiness.

4. Add the Beef: Once the smoker is ready, place the seasoned beef directly on the grill grates.

5. Prepare the Beef Broth: After a few hours of smoking, periodically spritz the meat with beef broth using a squeeze bottle to keep it moist.

6. Smoke the Beef: Continue to smoke the beef until it reaches an internal temperature of 195-205°F (90-96°C). This ensures that the collagen breaks down for tender, pull-apart meat.

7. Rest the Meat: Once done, remove the beef from the smoker and let it rest for at least 30 minutes, wrapped in foil. This allows the juices to redistribute.

8. Shred the Beef: Using two forks, shred the beef into bite-sized pieces. Discard any larger chunks of fat, if present.

9. Prepare the Buns: Lightly toast the slider buns either on the grill or in the oven for added texture.

10. Assemble the Sliders: Pile the shredded smoked beef onto the toasted buns and add your favorite toppings.

11. Serve Immediately: Enjoy the sliders while warm for the best flavor experience.