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Brunswick Stew

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

Southern Living OCTOBER 2001

  • Yield: 28 cups
  • Cook time: 3 Hours
  • Prep time: 2 Hours
  • 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


Soak wood chips in water for at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line.

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.

Cook chicken 2 1/2 hours; cook 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 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.

*2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted.


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Brunswick Stew Recipe