NEVER Boil Your Beans Again — Try This Old PITMASTER Trick

The bag tells you to boil your beans, and that long hard boil is why half of them split and the rest stay hard in the middle. With canned beans you never boil at all. With dried, it's a short safety boil and then I cook them gentle, then set the pan right under a pork shoulder on my brick pit so the drippings and the smoke do the rest. What you'll need: - 1 lb dried navy beans (or pinto or great northern), or three 15-oz cans, drained and rinsed - 3 tablespoons table salt and 4 quarts cold water, for the overnight brine - Half an onion and 1 bay leaf, for cooking the beans - 1 onion, chopped, softened in a little bacon fat - 1 cup ketchup - 1/3 cup molasses - 1/3 cup brown sugar - 2 tablespoons yellow mustard - 2 tablespoons cider vinegar - 1 tablespoon Worcestershire sauce - 1 tablespoon of your dry rub - 1 cup of the bean cooking water - 1 to 2 cups bark and scraps from your pulled pork - A pork shoulder smoking above the pan, at 225 to 275°F In this video: - Why a long hard boil splits beans: a 10-minute safety boil for dried beans, then a shiver (or a 250°F oven) - The overnight salt brine for tender skins - Which beans to use, and why kidney beans are the exception - Why the molasses and sauce wait until the beans are tender - Pan, smoke and air: getting thin blue smoke into the beans - The cutting board scraps that go back in the pot - The old pit trick: beans under the shoulder, timed right and finished hot - A five-minute test you can do tonight with two coffee mugs Food safety: beans under the meat must reach at least 165°F and be held at 140°F or above; pork is safe at 145°F with a 3-minute rest, and the shoulder pulls at about 195 to 205°F, for tenderness, not safety. Raw beans never go on the pit: canned beans are already cooked; dried beans get a hard boil first, and for dried kidney beans: soak, drain, then boil hard in fresh water, the FDA says a good half hour. Never put beans under chicken or turkey, and remember: charcoal stays outdoors, and so does propane. Roscoe is a fictional character; this channel is made with the help of AI tools. The recipes and temperatures are real. Who was in charge of the beans in your house growing up, and did they come out of a can, a bag, or the garden? #roscoespit #bbqbeans #memphisbbq