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Recipe by Southern Living May 2003


Recipe Summary test

Makes 18 to 24 servings


Ingredient Checklist


Instructions Checklist
  • 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.


2003 Bar-B-Que Bookazine