Fire up your smoker for 225 F. Use a lighter wood such as maple, apple or peach.

Smoke the eggs for 2 hours, turning occasionally.

Let cool slightly then lightly crack the eggs using the back of a spoon or butter knife.

Place in the eggs in the bottom of a large sauce pan.

Add remaining ingredients and cover. If the liquid does not cover the eggs and enough water so that it does.

Bring to a simmer and continue simmering for 2 hours.

Let cool then place into the fridge over night.

Crack eggs and serve.