- 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
Soak wood chips in water for at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips; place on coals.
Place water pan in smoker; add water to depth of fill line.
Remove and discard giblets from chickens. Tuck wings under; tie with string, if desired.
Place chicken and pork on lower cooking grate; cover with smoker lid.
Smoke chicken 2 1/2 hours; smoke 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 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.
*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.