Smoky Brunswick Stew

Ingredients

• 0.3 cup firmly brown sugar packed
• 43.5 ounce tomatoes diced canned
• 32 ounce chicken broth 
• 5 pound chickens whole
• 32 ounce kernel corn whole yellow frozen thawed
• 2 tablespoons hot sauce 
• 24 ounce catsup 
• 2 medium onions chopped
• 1 tablespoon pepper 
• 24 servings hickory wood chips 
• 3 pound boston butt pork roast 
• 1 tablespoon salt 
• 0.5 cup vinegar white
• 0.5 cup worcestershire sauce 
• 32 ounce butterbeans frozen thawed
• 32 ounce butterbeans frozen thawed

Equipment

• frying pan
• kitchen thermometer
• dutch oven

Directions

1. Soak wood chips in water for at least 30 minutes.
2. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
3. Drain chips; place on coals.
4. Place water pan in smoker; add water to depth of fill line.
5. Remove and discard giblets from chickens. Tuck wings under; tie with string, if desired.
6. Place chicken and pork on lower cooking grate; cover with smoker lid.
7. Smoke chicken 2 1/2 hours; smoke pork 6 hours or until a meat thermometer inserted into thickest portion registers 16
8. Let cool.
9. Remove chicken from bone. Chop chicken and pork.
10. 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.
11. *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.