Congrats, this might be a forum first request for a bear smokin recipe!
I am from near the town of Oil Trough in Arkansas. It got it's name from rendering oil from bears and shipping it down river in troughs a couple hundred years ago. I can only guess the folks ate the meat also. I hear tell coon is just as good.
Save some of that meat for jerkey. That'd be one use for the smoker.
The only bear I ever had was part of a young 200# roadkill givin to me down in South Ga. during my USAF days. I didn't have smoker then, but I did have a grill and some Dale's Steak Seasoning/marinate. It was some of the best steak I ever had.
The Dale's is a strong flavored marinate which lends itself to wild game. It's soy sauce based. You don't need alot and you don't let it soak for more than 20-30 minutes.(For steaks that is. Roasts would take longer.)
I'm happy about the dubious honor of coming up with a forum first. I think I'm going to try a roast this weekend. The plan is to use my favorite rib rub and smoke it until it gets to 180 degrees or so. I'm not planning on brining the roast first, but after re-reading some posts I'm wondering if maybe I should. What do you think?
However you decide to go at it fishoil, I would be sure to remove all the natural bear fat, and any membrane.
If you are gonna go low and slow in the smoker you may also want to cover with bacon strips. Even gong so far as to lard it with beef or pork fat would help keep it moist. (Larding is inserting strips of fat or bacon with a larding needle into the roast. If you dont have a larding needle just cut slits through the roast and thread the strips thru with a skewer.)
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