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Brunswick Stew

Skydogg41Skydogg41 Posts: 17
edited 10:04AM in EggHead Forum
I am making a stew this weekend. I was going to smoke my chicken and pork for the stew. If I use light smoke do you think it will make the stew taste funny?

Should just cook the meat without the smopke? Thanks for the help


  • MickeyMickey Posts: 18,515
    If it were me: I would use cherry wood.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jetmechjetmech Posts: 75
    I think the important thing to note is there is no right or wrong way to make Brunswick Stew. I used the recipe Grumpa (I think that's who just posted they made a big pot) like he did as a base and made it how I thought I would like it. My pulled pork was smoked (seasoned with Bad Byrons Butt Rub) with Jack Daniels barrel chips and the chicken was just leftover from a spatchcock chicken I did the day before using BGE seasoning and it was not smoked just cooked over RO lump. The first batch I did I used a cup of SBR's Hickory & Brown Sugar BBQ sauce, the second batch was regular SBR's BBQ sauce. I honestly didn't notice much of a difference, maybe because you use so little anyway. The corn and diced tomatoes were strained and when everything was put in the pot I then cover the ingredients with beer and chicken stock. The finished product reminded me of two of the better stews I've had from around Savannah.
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