Brunswick stew is a legendary Southern barbecue tradition born out of community gatherings, giant iron cauldrons, and slow-smoked meats. This recipe takes that rich heritage directly to your smoker using a heavy cast-iron Dutch oven to capture maximum wood-fired depth.

By layering hickory-smoked pulled pork and tender shredded chicken with sweet corn, lima beans, tangy tomatoes, and a punchy vinegar-based barbecue broth, you get an authentic low-country stew that is thick, savory, and deeply complex.

Why Smoke Your Brunswick Stew?

simmering Brunswick stew uncovered inside your smoker allows the stew liquid to absorb wood smoke naturally, building a flavor profile that no indoor stovetop can ever match. It is also the ultimate recipe for utilizing leftover smoked brisket, pulled pork, or smoked poultry.

Essential Tools

7-Quart Cast Iron Dutch Oven (Lid Required) Instant-Read Digital Thermometer Hickory Wood Pellets Long Pitmaster Tongs Wooden Spoons

Ingredients

Smoked Meats

• 1.5 lbs Smoked Pulled Pork (coarsely chopped) • 1.5 lbs Smoked Chicken Thighs (shredded)

Vegetables & Base

• 3 tbsp Unsalted Butter • 1 large Yellow Onion (finely diced) • 1 medium Green Bell Pepper (finely diced) • 3 cloves Garlic (minced) • 2 cups Frozen Whole Kernel Sweet Corn • 1.5 cups Frozen Baby Lima Beans (or Butter Beans) • 1 cup Russet Potatoes (peeled and fine diced) • 1 can (28 oz) Crushed Tomatoes • 1 can (14.5 oz) Diced Tomatoes with Green Chilies

Broth & Seasonings

• 3 cups Low-Sodium Chicken Broth • 1 cup Sweet & Tangy BBQ Sauce (Kansas City or Memphis Style) • 0.33 cup Apple Cider Vinegar • 2 tbsp Worcestershire Sauce • 1 tbsp Yellow Mustard • 1 tbsp Brown Sugar • 1.5 tsp Coarse Kosher Salt • 1 tsp Coarse Black Pepper • 0.5 tsp Cayenne Pepper (optional for heat)

Directions

Fire Up the Pit

Preheat your smoker to 275°F using indirect setup. Add 2 chunks of hickory and 1 chunk of apple wood for a sweet, robust smoke profile.

⏱ 15 mins 🔥 275°F 🌡 N/A

Sauté Aromatics in Cast Iron

Place the Dutch oven directly over indirect heat on the smoker grates without the lid. Melt butter and add diced onion, bell pepper, and garlic. Stir occasionally until tender and translucent.

⏱ 20 mins 🔥 275°F 🌡 N/A

Build the Stew Liquid and Vegetables

Pour in crushed tomatoes, diced tomatoes with chilies, chicken broth, BBQ sauce, cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, salt, black pepper, and cayenne. Stir thoroughly to combine. Add the diced potatoes, corn, and lima beans.

⏱ 10 mins 🔥 275°F 🌡 N/A

Incorporate Smoked Meats

Fold in the smoked pulled pork and shredded smoked chicken. Ensure the meat is fully submerged in the stew liquid.

⏱ 5 mins 🔥 275°F 🌡 N/A

Uncovered Smoke Simmer

Simmer the stew uncovered on the smoker at 275°F. Stir every 30 minutes to ensure bottom ingredients do not scorch and to incorporate wood smoke evenly into the liquid layer.

⏱ 2 hours 🔥 275°F 🌡 180°F

Thicken and Final Rest

Cover the Dutch oven partially with its lid. Continue simmering until the potatoes are tender and the stew reaches a thick, hearty, spoon-coating consistency. Verify internal liquid temperature reaches at least 195°F for optimal texture.

⏱ 45 mins 🔥 300°F 🌡 195°F

Pit Notes

Managing Smoke Absorption in Liquids

Stews absorb smoke rapidly. Keep the Dutch oven uncovered for only the first 2 hours of cooking. Use clean-burning hardwood like oak, hickory, or pecan. Avoid heavy wood like mesquite which can turn acidic in tomato bases.

Authentic Meat Texture

Traditional Brunswick stew features meats so tender they break down into fine threads. Chop your pulled pork and shred the chicken thoroughly prior to adding so every spoonful has an even distribution of meat and vegetables.

Achieving the Right Thickness

If the stew is too thin near the end of the cook, leave the Dutch oven lid off and turn up smoker temp to 300°F to reduce the broth. If it gets too thick, splash in extra chicken broth or apple cider vinegar.

SAVE & SHARE