Yield
Makes 18 to 24 servings

How to Make It

Step 1

Soak wood chips in water for at least 30 minutes.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Remove chicken from bone. Chop chicken and pork.

Step 8

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.

Step 9

*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.

2003 Bar-B-Que Bookazine

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