Corned Beef Sliders

0 Prep the Corned beef by removing it from the package and patting it dry with paper towels. Combine Paprika and Cayenne pepper, then season the corned beef evenly on all sides. [wprm-ingredient text="4 pound Corned Beef Brisket<wprm-ingredient uid="3" removed="0">" uid="0"] [wprm-ingredient text="1 tsp Cayenne Pepper<wprm-ingredient uid="3" removed="0">" uid="2"] [wprm-ingredient text="1 tsp Paprika" uid="3"]
1 Preheat the smoker (or oven) to 250°F. Place the seasoned corned beef directly on the smoker grate and smoke for 1 hour to build flavor and bark. 
2 Transfer the corned beef to an aluminum pan and cover tightly with foil.  Cook an additional 2 1/2 hours at 250°F. 
3 Remove from the smoker and let rest for 15 minutes. Then, slice as thin as possible and place back into the juice from aluminum pan.
4 Slice your Hawaiian rolls in half (keeping them connected).  Place the bottom half into a baking dish or foil pan.  [wprm-ingredient text="1 Package Sweet Hawaiian Slider Rolls" uid="1"]
5 Assemble the sliders with provolone cheese, corned beef, more provolone cheese, sauerkraut, and Thousand Island dressing.  Place the top buns on. [wprm-ingredient text="1 Cup Sauerkraut" uid="4"] [wprm-ingredient text="2 Tbsp Thousand Island" uid="5"]  [wprm-ingredient text="10  Slices Provolone Cheese" uid="9"]
6 Mix melted butter and mustard seeds. Brush the tops of rolls. Cover loosely with foil, being careful not to let the foil touch the top of the buns.  Place back in the smoker (or oven) at 250°F for 20 minutes, until the cheese is fully melted and everything is heated through.  [wprm-ingredient text="3 Tbsp Butter" uid="7"] [wprm-ingredient text="1.5 tsp Mustard Seed" uid="8"]
7 Remove foil for the last few minutes to bown the tops.