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Anyone here ever smoked a bear shoulder? #9059105 06/08/24 04:37 PM
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Hey guys,
I'm trying to find a recipe to smoke a bear shoulder for Fathers day next weekend. I cant find much on the google machine so I thought I'd ask the next smartest collection of men I know of. I'm thinking about 275 degrees to a temp of 165-170 internal. Should I pull it and wrap it after a couple of hours? Put it in an aluminum pan with some liquid and veggies? I'm open to all suggestions. Thanks for any replies and Happy Fathers day to all of you!


That's my $.02. Here's you're change!!
Re: Anyone here ever smoked a bear shoulder? [Re: hollidayHunter] #9059114 06/08/24 04:55 PM
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I have no real idea but think I would treat it like a pork shoulder.


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Anyone here ever smoked a bear shoulder? [Re: hollidayHunter] #9059116 06/08/24 04:56 PM
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https://tradbow.com/wild-cuisine-black-bear-shoulder-barbacoa/

Get it good and hot. No reason to risk trichinosis.


Beer and whiskey, 'cause you can't drink bacon!!
Re: Anyone here ever smoked a bear shoulder? [Re: hollidayHunter] #9059132 06/08/24 05:53 PM
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Re: Anyone here ever smoked a bear shoulder? [Re: hollidayHunter] #9059765 06/10/24 04:13 AM
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Depending on fat content (spring vs fall bear?) you could probably treat either like a venison shoulder and smoke in a braising liquid or like a pork shoulder. If lean, my concern would be making sure it doesn’t dry out. It will be well above 165F and probably close to 200F if temps are consistent with pork and when the meat will shred

Re: Anyone here ever smoked a bear shoulder? [Re: hollidayHunter] #9060050 06/10/24 07:58 PM
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Pork shoulders I smoke for 5 or so hours and then braise overnight to finish them. The braising liquid does just right after I shred the meat to keep everything moist. I would bet that a Bear shoulder would cook up nice that way...

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