The trick is to smoke the meat and not make the meat smoke

BRUNSWICK STEW

  Date: January 29, 2011
  Favorite: Soups & Stews
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I was looking for a hearty stew for a cold Winter’s day, and this recipe certainly fit the bill. Brunswick stew is a favorite with BBQ joints down south. There are as many recipes as there are people who make it. Traditionally it used meats like rabbit, squirrel and possum. I went with a more modern recipe that used smoked chicken and pork shoulder. I also tweaked it a bit and added in some items from other recipes. With a 7 hour smoke, a one hour prep and a 4 hour simmer, this was a two day cook. This made it convenient because smoking the meats a day ahead of time meant it didn’t really matter when they finished up. I could just chop and refrigerate each of them when they were done. The remainder of the stew was prepped and simmered the next day. This was an incredible stew. It had a flavor unlike any other I’ve had. The tomato based broth was a perfect match for the smoked meats. Each spoonful was a little different.
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Meathead
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BRUNSWICK STEW
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • Disposable Foil Pan
  • Maverick ET-72 Remote Read Thermometer