Pulled Bear

[agaffer]

Bear season is just around the corner and I want to try something new. My hunting partner and his wife came by last night for dinner and we started discussing trying new ways to cook and eat bear. I thought that we should take a shoulder and instead of doing a smokehouse ham, why not cook it like a pork butt and shred it for sandwiches. I searched the internet and was surprised that I couldn't find any recipes for pulled bear. I know I cannot be the first person to think of it so, I am guessing it is not the best idea. We figured, worst things that happens is we try it, if it sucks we throw it in the lake and let the crabs and turtles have at it. By the way, last year I put the skin, head, etc. in the trash and received a call from a woman that worked for the city. I was told the bear head scared the trash guys and that wasn't a proper disposal. When I asked what was proper her answer was, "Sug, you got that big lake right behind your house, feed the lake critters with what you aren't going to keep." So, don't judge me when I say I throw everything from catfish heads to bear heads in the lake.

Here is what we are going to try. First a brine using Oakridge BBQ Game Changer followed by a simple beef injection with a little BBQ Phosphate thrown in. Next a multilayer rub like I would use on a brisket. Throw it in the smoker using lump charcoal only, no wood chunks. Cook it hot, 275° until all those parasites are history, wrap it then shred it with lots of homemade chipotle BBQ sauce. Still don't have my smoker so will probably have to freeze the meat until December to give this a try.

It all sounded good as we sipped some Jefferson Ocean Bourbon in front of the fire last night. Now I am not so sure. Any thoughts on the subject, even "Dumbest idea I have ever heard" is ok.

 

[smokerjim]

I never had pulled bear, but I guess you won't know if ya dont try, personally I never had any bear meat that I liked. Dont know the law where your at about dumping carcasses but I know here in pa it's not legal, they suggest to put them in garbage. Might want to check your law there so you dont get a fine if someone sees you if you have neighbors.

 

[Murray]

We take the carcass back to the bush and set up a trail camera.

 

[agaffer]

I never had pulled bear, but I guess you won't know if ya dont try, personally I never had any bear meat that I liked. Dont know the law where your at about dumping carcasses but I know here in pa it's not legal, they suggest to put them in garbage. Might want to check your law there so you dont get a fine if someone sees you if you have neighbors.

I know, you would think sticking it in the garbage would be the way to go. But, I was specifically told to dump it in the lake for the crabs, turtles and alligators to eat.

 

[agaffer]

I never had pulled bear, but I guess you won't know if ya dont try, personally I never had any bear meat that I liked. Dont know the law where your at about dumping carcasses but I know here in pa it's not legal, they suggest to put them in garbage. Might want to check your law there so you dont get a fine if someone sees you if you have neighbors.

My experience is that bear meat has a fall flavor and a spring flavor. In the fall around here they have been feasting on corn and berries and the meat is close to ostrich tasting. In spring it becomes gamey, not sure if it diet or sexual activity releasing hormones into the meat.

 

[TuckersBarbeque]

Hmm... that sounds interesting! Once for the story, twice if you like it, and three times to make sure is my motto.
I imagine that you'd want to keep the cut down to 5-8 lbs for an experiment, 250-275 degrees sounds right. For bear shoulder, I would think it'd be more like brisket point than say a pork shoulder... I think pulled brisket is legit, so I can only imagine bear being similar.
When is the cook?

 

[agaffer]

Hmm... that sounds interesting! Once for the story, twice if you like it, and three times to make sure is my motto.
I imagine that you'd want to keep the cut down to 5-8 lbs for an experiment, 250-275 degrees sounds right. For bear shoulder, I would think it'd be more like brisket point than say a pork shoulder... I think pulled brisket is legit, so I can only imagine bear being similar.
When is the cook?

Still a week away from the season. Seeing bear every night from our deer blind so, bringing one down will be no problem. Then the guy that does my butchering and processing ages it for about a week. Big problem is I ordered a new Stumps smoker two months ago but, it won't be ready until sometime in Dec. They claim to be having difficulty getting parts. I will definitely take pictures and report back.
The other thing I want to try is Disco's Ropa Vieja recipe. The stringy nature of bear would be perfect for that and of course since it is also greasy, I am going to try making carne seca.

 

[HalfSmoked]

Great idea in my book. Waiting to see the results. That's the way we learn new things and that is by trial and error. But I think you will have a hit.

Warren

 

[TuckersBarbeque]

Stumps smokers are super nice. The delay doesn't surprise me, I recently got a new RecTec and they were delayed 6 weeks because of parts. Damn Covid.
I saw Disco's recipe. Definitely will try. Love a good mexican meal. After living in Tucson and going to Nogales often, I found a love for the flavors.

 

[ofelles]

Sounds interesting. I had bear once many years ago at a big game customer appreciation lunch at work. We had a number of hunters working there. Wide variety of meats. I remember the bear was greasy but very tasty.
Following this, thanks

 

[GaryHibbert]

My experience is that bear meat has a fall flavor and a spring flavor. In the fall around here they have been feasting on corn and berries and the meat is close to ostrich tasting. In spring it becomes gamey, not sure if it diet or sexual activity releasing hormones into the meat.

I agree with this. I find that fall bear is much better than spring bear.
That said, I think you might just have a winner there. Looking forward to reading about your results.
I generally crock pot my bear roasts in a robust red wine--cook it all day at low heat.
Gary

 

[bbqbrett]

I have never had bear at all but would always be interested in seeing how that experiment comes out for you.