- In a large, heavy-bottomed stockpot or dutch oven over medium heat, melt butter. Add onion and cook, stirring occasionally, until translucent, about 15 minutes. Stir in garlic and cook until fragrant, 3 to 5 minutes.
- Add cayenne, black pepper, salt, and worcestershire, stirring to incorporate. Cook for 6 to 8 minutes, then stir in barbecue sauces and all of the smoked meat, making sure meat is evenly coated. Partially cover and cook for 10 minutes, stirring once or twice.
- And crushed tomatoes and broth. Increase heat to high and bring just to a boil, then reduce heat to low and cook, uncovered, for about 2 hours, stirring occasionally.
- Add chopped tomatoes, corn, butter beans, and hot sauce. Cook, uncovered, until thick enough for a spoon to stand in, about 30 minutes. Add broth as needed and serve hot, preferably with cornbread. If storing, cool completely before refrigerating. Will keep up to 5 days in the fridge.