Smoked Black Eyed Peas

Recipe Note

Recipe FAQ

Why position the pork steaks above the skillet of peas on the second shelf?

This is the core technique of the recipe — the pork steaks are intentionally placed on the second shelf so their drippings fall directly into the cast iron skillet of black-eyed peas below. Over 2–3 hours at 275°F, rendered pork fat, seasoned juices, and smoke-infused drippings accumulate in the pea liquid and build a depth of flavor that's impossible to replicate by just adding pork stock or a ham hock. Don't move the skillet out from under the pork.

Why use pork butt steaks instead of a whole Boston butt?

Slicing the Boston butt into 3/4" steaks dramatically increases the surface area exposed to smoke and increases the dripping yield during the smoke phase. A whole butt smoked for 2–3 hours at 275°F barely develops a bark and produces minimal drippings; the same weight of butt cut into steaks smokes more efficiently, develops more crust surface, and drips substantially more fat into the peas below. The steaks also dice cleanly after smoking, which integrates better into the braise than chunks torn from a whole butt.

How do I know when the peas are tender?

Taste-test starting at the 45-minute mark of the covered braise. A properly done black-eyed pea should be fully tender throughout with no chalky or starchy center, but still hold its shape without falling apart. The skin should be intact. If liquid drops below the level of the peas, add hot stock or water in half-cup increments — cold liquid added to a hot braise shocks the beans and can toughen the skins. Rancho Gordo black-eyed peas typically run 50–70 minutes from when the diced pork goes in, but overnight soak time and the heat retention of the cast iron both affect the timeline.

Can I use canned black-eyed peas instead of dried?

Yes, as a shortcut — but the recipe changes significantly. Canned peas are already fully cooked, so skip the overnight soak and reduce the final braise to 20–30 minutes, just long enough to absorb the pork and smoke flavor from the liquid. The texture will be softer and the flavor absorption less deep than dried peas braised from scratch. If using canned, drain and rinse two 15 oz cans per pound of dried peas called for in the recipe.

Can I make this indoors?

Indoor cooking rating: 2 out of 5 — Can be done inside, but loses a key flavor. The stovetop braise translates directly — cast iron skillet, medium-low heat, covered, same timing. What's not replicable indoors is the smoke-and-drip method: the pork's drippings falling into the peas during the grill smoke phase is the central flavor mechanism of this recipe. Indoor version: smoke the pork steaks separately on any available smoker or grill, dice them, and add to the braising peas with a splash of the rendered drippings. Without any smoke at all, it becomes a well-seasoned pork and beans — still good, not the same dish.

Recipe Highlights

• Don't Season the Peas Too Early: Direction step 3 adds Trail Dust to the raw peas before they go under the pork on the grill — that's appropriate because the seasoning will be diluted significantly over 2–3 hours of smoking and then another hour of braising. The final seasoning adjustment happens at step 7 with Worcestershire and additional salt. The Trail Dust in step 3 is the backbone; the Worcestershire at the end is the finishing layer. Taste before adding the Worcestershire and before adjusting salt — the pork drippings contribute significant salt of their own.

   

• Thin Mustard Slather, Not a Thick Coat: Direction step 4 calls for a "thin layer" of Kozlik's mustard on the pork steaks. The mustard is a binder for the Trail Dust rub, not a flavor component — you want just enough to make the rub stick through the 2–3 hour smoke. A thick mustard coat creates a barrier that prevents the smoke from penetrating the surface of the pork, which is the opposite of what this recipe needs. Apply with a brush or your hands and keep it thin.

   

• Cover the Skillet for the Final Braise: Direction step 7 says to "cover with a lid" when the diced pork goes into the peas for the final hour. The lid traps steam and keeps the liquid at a gentle simmer rather than a rolling boil — aggressive boiling breaks apart the peas before they're fully tender and produces a murkier, less flavorful broth. Keep the heat low enough that you hear a quiet simmer, not a vigorous bubble, through the lid.

   

• The Worcestershire Goes In Last, to Taste: Bear & Burton's W Sauce is added "to taste" at the very end of the recipe — not during the smoke phase, not during the braise. Worcestershire contains fermented anchovies, tamarind, and vinegar; all three of those flavors mellow and dissipate with extended heat. Added at the end, the full complexity of the sauce stays intact against the smoky pork and braised pea base. Start with one tablespoon, taste, and add the second only if the dish needs more brightness and depth.

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