Follow these steps for perfect results
Hickory wood chips
soaked
Whole chickens
Boston butt pork roast
Diced tomatoes
canned
Frozen whole kernel yellow corn
thawed
Frozen butterbeans
thawed
Onions
chopped
Chicken broth
Ketchup
White vinegar
Worcestershire sauce
Brown sugar
firmly packed
Salt
Pepper
Hot sauce
Soak hickory wood chips in water for at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain wood chips and place on coals.
Place water pan in smoker; add water to depth of fill line.
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.
Cook chicken for 2 1/2 hours.
Cook pork for 6 hours or until a meat thermometer inserted into thickest portion registers 165°F. Let cool.
Remove chicken from bone.
Chop chicken and pork.
Stir together chicken, pork, diced tomatoes, corn, and remaining ingredients in a 6-quart Dutch oven.
Cover and simmer over low heat, stirring occasionally, for 2 1/2 to 3 hours.
Expert advice for the best results
Adjust the amount of hot sauce to your preference.
For a thicker stew, mash some of the butterbeans.
Serve with cornbread or crackers.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with a dollop of sour cream or a sprig of parsley.
Serve hot with cornbread or crackers.
Top with shredded cheese and a dollop of sour cream.
Complements the smoky flavors
Discover the story behind this recipe
Traditional Southern dish, often served at gatherings and celebrations.
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