calldoctoday I had a friend who gave his Golden Retriever chicken and turkey bones all the time and never had a problem. Their wild brethren, wolves, coyotes, dingoes, and cats, etc. eat raw bones all the time. Makes me wonder if they have problems or can they digest the raw bones without a problem?

Venison Rump roast - Mississippi Pot Roast style in the slow cooker!

Jonathon Brisket should be tender, but not falling apart and I want to taste BEEF, not smoke and sauce. For years brisket was oversmoked as far as I was concerned. It’s gotten better in the last few years. It is different from normal backyard or even restaurant BBQ. I’ve seen restaurants try to compete and wonder what happened. Their ribs were either fall off the bone or still sticking to the bone. I like the meat a little tougher, but I judge to the standards set by KCBS.

No cooking for me today, judged a KCBS BBQ competition in Warsaw, IN. Had the 4 KCBS categories, chicken. ribs, pork butt and beef brisket. I will say a couple of the brisket entries I had were outstanding and the rest were really good.

Little Baby Teddy Keep giving me hard time and you’ll have a black one too!

huntducks When I became a KCBS BBQ judge 11 years ago, I was told that meat stopped taking on smoke between 135 and 140 degrees. Some people now say it takes on smoke through the whole process. Ten years ago, the smoke on brisket would overpower the beef flavor, so I’m sure it was taking on smoke for quite a while. I would put the smoking wood on when you put the meat in and stop around 150. You could always take a small piece out and see if it’s smoked to your liking.

sstory Welcome, I’m a KCBS Master Judge going on my 12th year. Lots of information to get and share here.

I have three kitchen scales that read in ounces, pounds, grams and kilograms. To change them, I just push a button. I even have one that gives nutritional value for many different foods in its 8000 food database including fast foods. It weighs in ounces or grams and when linked to a smart phone it can convert weights to different measurements, including by volume.

I’ve been trying to cut back on sodium, so a lot of times I don’t add the cure to the mix. I always put my jerky in the fridge and a 5-10 pound batch is lucky to still be there after a week. One thing I do is take some of the meat, ground or whole muscle, and either cook it in the microwave or in a frying pan to get am idea of how it’s going to taste.

seth I made a batch a week ago out of pork loin , a honey jerky seasoning and Hi-Temp Swiss cheese in 19mm collagen casings. Came out great!

Hammond. IN here. Been making jerky about 10 years, snack sticks about 2 years. I make a lot of chicken jerky, recommended by my doctor, he likes it too. I’m also a KCBS Master BBQ Judge and am in my 11th year. Planning on trying some different sausages soon.