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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Drain chips; place on coals.
3. Place water pan in smoker; add water to depth of fill line.
4. Remove and discard giblets from chickens. Tuck wings under; tie with string, if desired.
5. Place chicken and pork on lower cooking grate; cover with smoker lid.
6. Smoke chicken 2 1/2 hours; smoke pork 6 hours or until a meat thermometer inserted into thickest portion registers 165°. Let cool.
7. Remove chicken from bone. Chop chicken and pork.
8. 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.
9. *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.
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