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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 28 |
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To make this recipe thicker, cook it longer, being sure to stir it often. Ingredients:
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 |
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 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 165°. 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.
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