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Just bought our first spiral bone in ham for Christmas 2025. Had no idea how to carve it, this was the most helpful video. Thank you Paw Daddy!!💛

I Had no idea how to cut a ham ??

Making yer glaze for my Christmas Ham today.

Thank you!! Very helpful. - Best wishes to you for a peaceful and joyous holiday season.

i am struggling to get sucked all the air out of mylar bags is not hard like rock , i just bought my machine any advice please.

Its not cheep any way either 😢 I just got LEMA #22 1Hp 🎉

Good lil short just in time for turkey day thank you!!!

I'm trying my pitboss copperhead this year. My first time. Any suggestions 🤔 I may need it😂

Thanks, I'm going try this for thanksgiving :)

Thanks. I usually just butcher this part of it. 😊

nice, never been there but was looking for this recipe and this is the only one I've found. How long do you think it would last in the fridge after making it?

Super video!

Definitely one of the better videos on this product. Great job!

It's about the smoke they throw off also because they all don't taste the same and B&B hasn't missed yet. Kingsford and Royal Oak I have to hope it's of good quality and not give me bad flavor . Yes I know how to light a grill and I like all 3.

Looks delicious ❤

Great video! I’ll definitely make this! I can slice it and use it for my kids school lunches. Cheaper than deli meat and way better!

Pretty good review

Better to husk first then add butter 30 minutes sous vide

Their seasoning has salt, black pepper, Lawry's, and more. They use their AP rub, which you can buy online now. Rather than recreate the wheel, I'd just buy their AP rub. It's money,

I purchased a fireboard 2 Drive PRO 6.5 months ago. Used it maybe 4 times. Two probes failed a couple months ago, but I didn’t realize the warranty was so short so I didn’t bother to report it till now.. got denied a warranty claim because I filed a couple weeks too late. Very surprised they wouldn’t honour the warranty. I purchased the pro model specifically for the higher end probes. I paid $630CAD for the setup. Even more embarrassing is that I purchased a second unit for my other setup before I realized how bad the support and the probe durability is.. they wont even reply to my email now. These probes probably cost them a few bucks.. i hope this video and the comments cost them a whole lot more.

Nice job sir!!! I am definitely going this route. I have a small broil king side smoker that isn't exactly pro grade. But this will do nicely.

Spray every 90mins with equal parts Soy Sauce, apple cider vinegar, & water. (Until wrapped) I do 4-6hr @ 175°. (Until its sweating pretty good) Bump up to 300° (cook until internal temp of point is 195°) Wrap. Then put into oven @ 150° (18-24hr. Depending on size of brisket) Works PERFECT every time. All fat rendered & tender

That a tasty rib

These look amazing!

🇺🇲👍👍💯 I have to say Sir this sauce simply scrumptious I just made it I happened to be a concord grape fan of jelly anyways and with this barbecue sauce you have just made my Millennium thank you sir look forward to exploring more of your videos🇺🇲 the only thing I added different was two tablespoons of Grandma molasses dark

🇺🇲👍👍💯 thank you for the sauce idea I'm going out to get the ingredients to try it with my pork loin that I am smoking on the smoker right now🇺🇲

Outstanding getting a Yoder soon. No salt is the way to go!!Gods Blessings

Nice work!!

I've never seen a video before from Paw Daddy, but he hit a very serious truth here.... The competition BBQ world has got so far beyond where true BBQ originated by using Wagyu beef for everything. The worst cuts of meat is where BBQ was created and now it's just a lost art because it's easier to spend the extra $$$ than doing extra WORK!

I have a question on the texture bags.Does it matter if the texture side is up or down

Look good

Look Goodyear

I like the torch cart!

wow I never heard of this! Definitely will give it a try!!

Thank you for your video. I had never cooked a brisket before. My local store had a 22 lb choice brisket for $1.69 lb. Using my gas grill and a smoke generator and your method it was perfect. After the 10 hours I turned off the oven and took it out when the internal temperature was 155 degrees.

Followed your guidance and the mushrooms were wonderful! Thank you for the video.

Oooooo. Peach pie!? I loved the Cherry but now I have to try

Just made these how you showed and said it. Turned out great, thank you sir.

Love it👍 it seems like you’ve got years of superb knowledge. I don’t know why you don’t have more subscribers, but you can add me to the list.

These loins look absolutely incredible!

Will this method also work with pork?

Sometimes I think bargain briquettes stink like they're made with construction trash and shingles. Lately, I've been noticing it happening with Kingsford too. Doesn't smell like it's just wood. Anyone else notice this?

If I remember correctly Oregon may have been the first Official "Cheat by Mail " state in the U.S. Marketing executives see these stats. They wrongfully assume that we are all really that stupid. Like we all voted to legalize hard drugs, or we all really voted for Kate Brown or Tina Kotex, or we kept electing Wyden and Merkley. We cannot do anything about it because it is all Cheat by Mail.

I gave you a like, however I have to say , things are not the same everywhere in the U.S. Different markets get different products. We here in Oregon seem to get the worst of the worst.

Royal Oak used to be reliable, not sure what they put in them today. I cannot even get them to burn. I do not know about B&B, I am in Oregon. Kingsford still works for me however today I made some home made cherry lump charcoal, I also have access to Black and White, western oak, Vine Maple, and about everything that grows between the coast and the Cascades. Make your own.

I'd give it a try it looks pretty good

I'm sorry, but this is a joke here since you are using sweet baby ray bbq sauce

I dont like how much ash kingsford leaves but when it comes to briquettes i think it tastes the best. I prefer lump though

Thank you for the review, Bruce!

Great job Sir!!!💯🙏🏽