Fuego Vida Carolina Reaper and Scorpion Pepper Smoked Pulled Chuck Roast
When a standard smoked chuck roast isn’t enough to get your taste buds buzzing, it’s time to turn up the heat. Inspired by backyard barbecue sessions and customers who crave bold flavor, this fiery pulled beef recipe brings the muscle of real smoke and the sting of Revolution Barbecue’s Fuego Vida Seasoning. Made with Carolina Reaper and Scorpion Pepper, this blend doesn’t just whisper heat—it shouts it. We’re talking deep bark, juicy interior, and an edge of XXX spice that demands attention. This isn’t your Sunday pot roast—it’s a spicy, smoky centerpiece that begs to be piled onto buns, tucked into tacos, or devoured straight off the board. You wanted fuego? Here it is.
Fuego Vida Unleashed: Smoked Chuck Roast That Bites Back
Fuego Vida Unleashed: Smoked Chuck Roast That Bites Back
8
15 minutes
9 hours
330
American
Main Dish
This smoked chuck roast hits hard with bold spice and backyard smoke. Rubbed in mustard and our Fuego Vida Seasoning—featuring Carolina Reaper and Scorpion Pepper—it smokes low and slow until tender, then finishes with an onion-stock braise that locks in flavor. Shred it and toss it with the smoky juices for a pulled beef experience that’s built for heat lovers and BBQ purists alike.
Ingredients
- 1 beef chuck roast (3 to 4 pounds)
- 2 tablespoons yellow mustard
- 3 tablespoons Revolution Barbecue Fuego Vida Seasoning
- 3 cups low-sodium beef stock, divided
- 1 medium yellow onion, thinly sliced
Directions
- Preheat the Smoker: Set your smoker to 225°F using oak or hickory wood for deep, rich smoke flavor.
- Prep the Roast: Pat the chuck roast dry with paper towels, coat all sides with yellow mustard, and season heavily with Fuego Vida Seasoning. Let the roast rest at room temperature for 30 minutes while the smoker comes to temp.
- Start the Smoke: Place the roast directly on the smoker grates. Smoke for 3 hours, spritzing every hour with beef stock to keep it moist and help build bark.
- Build the Braise: In a disposable foil pan, layer in the sliced onions and pour in 2 cups of beef stock. After 3 hours of smoking, move the roast into the pan on top of the onions.
- Raise the Heat: Increase the smoker temperature to 250°F. Continue cooking until the internal temperature reaches 165°F.
- Wrap and Finish: Cover the pan tightly with heavy-duty foil and keep cooking until the internal temp hits 200–202°F and a probe slides in like butter.
- Rest and Shred: Let the roast rest, covered, for 15 minutes. Shred the meat directly in the pan and mix with the smoky onions and broth. Add more Fuego Vida to taste before serving.
