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jcfoshee1975
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Soak the peas in plenty of cold water for 6–8 hours or overnight. Drain and rinse.
Set your smoker to 250°F. In a cast-iron Dutch oven or heavy foil pan, add soaked peas, ham hock, diced ham, onion, bell pepper, celery, garlic, bay leaf, black pepper, cayenne, smoked paprika.
Mix the Better Than Bouillon with hot water and pour over just until everything is barely submerged.
Place uncovered in the smoker and cook for 1½–2 hours, stirring once or twice.
Cover the pot and either move it to a 300°F oven or keep it in the smoker, covered.
Cook another 60–90 minutes, until peas are tender but still whole.
Remove the ham hock, pull the meat, dice it, and return it to the pot. Discard skin, bone, and excess fat.
Stir, then taste. Add salt only now.
Finish with the apple cider vinegar.
If the broth is too thin, uncover and simmer 10–15 minutes. If too thick, add a splash of hot water.