This is my version of Brunswick Stew adapted from Wiley’s BBQ in Savannah, GA. It’s an easy sweet and tangy stew. I use stock instead of broth and a pint of home canned tomato juice with a small can of tomato paste instead of tomato sauce. The biggest challenge with this is remembering to set aside about of pound each of the brisket, pork and chicken before it disappears. I vacuum pack the smoked meat and freeze it until I have all 3. I also use rotisserie chicken instead of smoked if I have the other two meats and want to make it.

Ingredients:
• 2 tablespoons butter
• 1 cup chopped sweet onion
• 2 (14.75 oz) cans of creamed sweet corn
• 2 cups smoked Brisket
• 2 cups pulled or smoked pork
• 2 cups pulled or smoked chicken
• 3 cups beef stock or broth
• 3 cups chicken stock or broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups of ketchup
• 2 tablespoons of hot sauce
• 3 to 4 tablespoons of Worcestershire sauce
• ¼ cup apple cider vinegar
• Juice of 1 fresh squeezed lemon

In a heavy stock pot over a medium high heat melt the butter and sauté the onion until tender.

Add the beef and chicken stock, brisket, pork, chicken, and canned corn. Stir well.

Add the diced tomatoes, tomato sauce, ketchup, hot sauce, Worcestershire sauce, vinegar, and lemon juice. Stir until all ingredients are well incorporated.

Bring everything to a boil while stirring regularly. Turn down to low and simmer for an hour or two.

It can be served immediately, but like many soups or stews, the flavors meld and taste even better the next day. It will stay in an airtight container for about 5 days refrigerated. This freezes well for future use.
Brunswick Stew has as many versions as chili. Have fun with it, add your own twist and enjoy. It also is great served in a bread bowl.