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Smoky Brunswick Stew

Yield Makes 18 to 24 servings


  • 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

How to Make It

  1. Soak wood chips in water for at least 30 minutes.

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

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

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

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

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

  7. Remove chicken from bone. Chop chicken and pork.

  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.

  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