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1
The night before: Rinse and soak black eyed peas overnight or follow the quick soak method on the bag.
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2
Soak your smoker chips in water if using an electric smoker.
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3
In the morning: Fire up the smoker to 250 degrees F. I use and electric smoker and I use a mixture of apple and hickory chips soaked in water.
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4
While the smoker is heating up, add all ingredients except the ham to the crockpot and set on low for 68 hours.
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5
Cut ham into blocks about the size of your fist.
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6
Place them fatty side up in a small pan.
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7
I usually end up filling up two 8x8 pans with ham chunks.
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8
The pan will now be used as your smoker pan, so dont use a good one that you want to use again for something other than smoking.
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9
Put the pan(s) of ham into the smoker uncovered for the next 2 hours.
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10
Continue adding wood chips or wood to keep the smoke going the entire time.
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11
The smoke is what gives this meal its flavor.
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12
After 2 hours, there should be a good amount of juice in the pans.
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13
Dump all the juice and the ham into the slow cooker with the beans.
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14
Stir it all together and let it slow cook all day.
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15
With a fork, pull the ham apart and remove the bones.
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16
Stir and enjoy!
