Prep Time
2 Hours
Cook Time
3 Hours
Smoke Time
5 Hours 50 Mins
28 cups

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

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.

Step 3

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

Step 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.

Step 5

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

Step 6

Remove chicken from bone. Chop chicken and pork.

Step 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.

Step 8

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

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