Smoky Brunswick Stew

Southern Living
Makes 18 to 24 servings


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Hickory wood chips
2 (2 1/2-pound) whole chickens*
1 (3-pound) Boston butt pork roast*
3 (14 1/2-ounce) cans diced tomatoes
2 (16-ounce) packages frozen whole kernel yellow corn, thawed
2 (16-ounce) packages frozen butterbeans, thawed
2 medium onions, chopped
1 (32-ounce) container chicken broth
1 (24-ounce) bottle ketchup
1/2 cup white vinegar
1/2 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
1 tablespoon salt
1 tablespoon pepper
2 tablespoons hot sauce


Soak wood chips in water for at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips; place on coals.

Place water pan in smoker; add water to depth of fill line.

Remove and discard giblets from chickens. Tuck wings under; tie with string, if desired.

Place chicken and pork on lower cooking grate; cover with smoker lid.

Smoke chicken 2 1/2 hours; smoke pork 6 hours or until a meat thermometer inserted into thickest portion registers 165°. Let cool.

Remove chicken from bone. Chop chicken and pork.

Stir together meat, tomatoes, and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

*2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted. Chop chicken and pork, and proceed with recipe from that point as directed.

Created date

June 2003