Brunswick Stew

• 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

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 wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line.
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.
5. Cook chicken 2 1/2 hours; cook pork 6 hours or until a meat thermometer inserted into thickest portion registers 165u0b0. Let cool.
6. Remove chicken from bone. Chop chicken and pork.
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.
8. *2 pounds smoked, cooked chicken and 2 1/2 pounds smoked, cooked pork may be substituted.

hickory wood chips, whole chickens, pork roast, tomatoes, kernel yellow corn, frozen butterbeans, onions, chicken broth, ketchup, white vinegar, worcestershire sauce, brown sugar, salt, pepper, hot sauce

Taken from www.myrecipes.com/recipe/brunswick-stew-4 (may not work)