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

CHICKEN & BRISKET BRUNSWICK STEW

  Date: March 27, 2015
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I was looking for a recipe that met two criteria: I wanted to use up 3 pounds of leftover brisket and I wanted something I could make ahead and reheat offsite the next day. A stew seemed like a good choice and searching for “brisket stew” turned up this recipe for Brunswick stew. I have made recipes for Brunswick stew before and loved it. Oddly enough this recipe came from the same source as one of the other Brunswick stew recipes. Brunswick stew is an “Everything but the Kitchen Sink” type recipe and each one is different. So I hd no fear making a couple changes. This recipe called for 2 pounds each of chicken and leftover brisket. I had 3 pounds of brisket so I used 1 pound of brisket. Also I hate lima beans so I used peas instead. I will let the pictures tell the rest of the story behind making it. Before putting it in the fridge, I had a bowl as soon as it was done. It was delicious with an incredible mix of flavors. I only expect it to be better tomorrow.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
myrecipes.com Website:
Here is the recipe from the myrecipes.com Web Site:

CHICKEN & BRISKET BRUNSWICK STEW
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • This recipe used leftover beef brisket. Refer to original Photo Entry via link above.
  • Le Crueset 6.75 Qt. Dutch Oven