Brunswick Stew

2 Reviews
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Prep Time
2 Hours
Cook Time
3 Hours
Smoke Time
5 Hours 50 Mins
Yield
28 cups
By Tim Smith, Birmingham, Alabama
October 2001
RECIPE BY Southern Living

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

Ingredients

  • 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

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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Ratings & Reviews

Ketchup Stew

SAJ
January 10, 2017
This was the biggest fail.  The soup was overpoweringly sweet.  It tasted like super sweet ketchup.  I cut the recipe in half and still had so much I could not afford to waste it.  It was inedible, so I put the whole batch in a colander, drained off the ketchupy sweet ickiness, and added fresh broth and diced tomatoes to try to salvage the solid ingredients.

NABOR39's Review

NABOR39
May 11, 2010
I USED THREE AND ONE HALF LBS OF CHICKEN BREAST, AND TWO LBS OF PORK. I USED CREAM CORN,AND ADDED 1/2 CUP OF BARBECUE SAUCE AND 1 TBLS OF LIQUID SMOKE. THIS WAS SO GOOD, EVERONE LIKED IT AND WANTED THE RECIPE. I ALSO GROUND THE CHICKEN, PORK AND ONION. OUTSTANDING STEW.