Brunswick Stew
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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NABOR39's Review
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.
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