The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoked some Bear (https://www.bbq-brethren.com/forum/showthread.php?t=173285)

BigButzBBQ 10-15-2013 10:22 PM

Smoked some Bear
 
One of the great things about getting known for your smoking prowess is that you get people asking you if you want to smoke something for them. In this neck of the woods that can mean quite a bit of wild game. Now, I know that you could be thinking that this would mean a lot of work and possible expense with no pay off for me and, that would be true, if I did it totally for free that is. :twisted: Honestly though, I'm not in the butcher business or even in the curing meat for cash business but, a man needs to eat. More importantly, my family needs to eat so, I have a standing rule, I take a cut off the top of whatever I smoke, literally. Okay, sometimes it's a cut off the side but, you get the idea. The other added benefit of people bringing me different things to smoke, I get to smoke new stuff I've never smoked before.
When a friend of mine mentioned that he had a couple of bear roasts he wanted me to smoke up, I jumped at the chance. Hadn't smoke bear before and always wanted to. I trimmed up both of the roasts he gave me. Bear fat is notorious for giving off flavors so, I made sure to get every scrap of it off of the outside. One of the roasts didn't require much trimming at all but, the other was a different story. When I was done with that one, I ended up with three fist size chunks of meat. Boy was that meat ruby red!
http://i940.photobucket.com/albums/a...ps3312fe54.jpg
http://i940.photobucket.com/albums/a...ps3472f5e6.jpg
The color reminded me of beef so I hit it with some Cow Pow and there was a sweet smell to it so I hit it with some Pig Pollen as well.
http://i940.photobucket.com/albums/a...psf83acf54.jpg
From there it went onto the OTG to catch an indirect smoke. Sorry, no temperatures were taken, I have a bad tendency of doing this. It's like cooking by feel and intuition.
http://i940.photobucket.com/albums/a...psc17c62ef.jpg
http://i940.photobucket.com/albums/a...ps784e3a6a.jpg
Now, for a commercial break. While the bear was continuing its slow cook, I through some squash and chicken thighs on for dinner.
http://i940.photobucket.com/albums/a...ps4ddde7b6.jpg
http://i940.photobucket.com/albums/a...psacc546e0.jpg
http://i940.photobucket.com/albums/a...psd80b55c8.jpg
http://i940.photobucket.com/albums/a...ps11072fad.jpg
And now back to the Bear!
It took about 5 hours until it hit 205. I wrapped it when it hit 160 because I was worried about a major loss of moisture. After it came off the OTG I let it rest for 2 hours wrapped in towels on the counter before even slicing into it. Here is how Yogi looked when he was ready to slice up.
http://i940.photobucket.com/albums/a...psca46b5c8.jpg
http://i940.photobucket.com/albums/a...ps081a2c2c.jpg
Time for the slicing!
http://i940.photobucket.com/albums/a...psa2ff5f97.jpg
http://i940.photobucket.com/albums/a...ps236e2112.jpg
Yogi was really tasty. The flavor was similar to beef but, a hair sweeter. The tenderness was perfect and it pulled apart like choice brisket. There was a good amount of shrinking during the cook process so, I didn't take much of the end product. I did end up with enough for a couple of delicious sandwiches.
I have word that the same buddy who brought me the bear is out salmon fishing. Considering he was ecstatic over how the bear turned out, I'm looking forward to possible salmon being on the menu. :thumb:
Thanks for looking!

cowgirl 10-15-2013 10:26 PM

Great lookin' hunka meat!! Nice job. :thumb:

Dauvis 10-15-2013 10:27 PM

So... he was tastier than the average bear? :twisted:

landarc 10-15-2013 10:27 PM

Nice cooking Tom, good to see you post again.

That bear looks a lot like brisket, amazingly so. Great cook, I have had bear, but, the fat was left on.

mikeleonard81 10-15-2013 10:31 PM

That my friend is 1 seasoned pit!

martyleach 10-15-2013 10:31 PM

Looks great Tom! Nice to see you posting. Come on by for a beer anytime! :)

BigButzBBQ 10-15-2013 10:32 PM

Quote:

Originally Posted by Dauvis (Post 2660090)
So... he was tastier than the average bear? :twisted:

I cooked him so, yes. :biggrin1:

Quote:

Originally Posted by landarc (Post 2660091)
Nice cooking Tom, good to see you post again.

That bear looks a lot like brisket, amazingly so. Great cook, I have had bear, but, the fat was left on.

Yeah, the fat issue is huge when it comes to wild game, that and hang time. I'm not a fan of either. I know that "gaminess" is a desirable taste to some but, not me.

superlazy 10-15-2013 10:33 PM

Does it have a sweet taste like my friends keep telling me?

BigButzBBQ 10-15-2013 10:36 PM

Quote:

Originally Posted by superlazy (Post 2660097)
Does it have a sweet taste like my friends keep telling me?

Yes it does but, like a light fruit sweetness. It definitely is subtle.

martyleach 10-15-2013 11:02 PM

Tom, so how does it smell when cooking? To me, that is a key if I'm gonna like it. I hate wild boar because it stinks like crazy cooking it. Smells like friggin' B.O. and I am not going to eat that stuff.

BigButzBBQ 10-15-2013 11:15 PM

Quote:

Originally Posted by martyleach (Post 2660121)
Tom, so how does it smell when cooking? To me, that is a key if I'm gonna like it. I hate wild boar because it stinks like crazy cooking it. Smells like friggin' B.O. and I am not going to eat that stuff.

lets put it this way, my wife even commented on how good it smelled while cooking. If I were to draw a comparison it would be like beef smells when it has a nice strap of fat on it. Which is odd considering I trimmed all the fat off but, that was the smell.

Titch 10-15-2013 11:34 PM

Now that's interesting.
Questions if I may.
what sort of Bear and are they meat eaters?

Hankdad1 10-15-2013 11:40 PM

That looks so good! The only time I've had bear it was grilled, overdone, dry, tough, and gamey. Looks like you got it just right. I'd like to take a try at smoking it sometime, maybe the one that's been hanging around our cabin.

BTW I picked up some of your rub & sauce @ Polar Pete's in St. Croix Falls last weekend, looking forward to give it some grill time this weekend!

BBQDaddio 10-15-2013 11:46 PM

That's awesome. I love trying new foods. As long as its edible and won't get me sick I'm always willing to try something new.

martyleach 10-15-2013 11:46 PM

Bears here will eat anything. What is that, allvores or omnivores? Whatever. They will eat the mushrooms then tear the flesh off your leg. Not really nice.


All times are GMT -5. The time now is 05:10 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.