Brunswick Stew

Ingredients

• 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

Preparation

1. Soak wood chips in water for at least 30 minutes.
2. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
3. Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line.
4. Remove and discard giblets from chicken. Tuck wings under; tie with string, if desired. Place chicken and pork on lower food rack; cover with smoker lid.
5. Cook chicken 2 1/2 hours; cook pork 6 hours or until a meat thermometer inserted into thickest portion registers 165°. Let cool.
6. Remove chicken from bone. Chop chicken and pork.
7. Stir together chicken, pork, diced tomatoes, corn, and remaining ingredients in a 6-quart Dutch oven. Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.
8. *2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted.