Brunswick Stew

To make this recipe thicker, cook it longer, being sure to stir it often.

Yield: 28 cups
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Smoke: 5 Hours, 50 Minutes


  • 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


  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.
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