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 Anyone here ever smoked a bear shoulder?
#9059105
06/08/24 04:37 PM
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Joined: Oct 2005
Posts: 550
hollidayHunter
OP
Tracker
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OP
Tracker
Joined: Oct 2005
Posts: 550 |
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!!
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Re: Anyone here ever smoked a bear shoulder?
[Re: hollidayHunter]
#9059114
06/08/24 04:55 PM
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Joined: Sep 2006
Posts: 33,135
kmon11
junior
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junior
Joined: Sep 2006
Posts: 33,135 |
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
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Re: Anyone here ever smoked a bear shoulder?
[Re: hollidayHunter]
#9059116
06/08/24 04:56 PM
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Joined: Sep 2010
Posts: 6,806
Blank
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2010
Posts: 6,806 |
Beer and whiskey, 'cause you can't drink bacon!!
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Re: Anyone here ever smoked a bear shoulder?
[Re: hollidayHunter]
#9059132
06/08/24 05:53 PM
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Joined: May 2010
Posts: 5,360
1955
THF Trophy Hunter
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THF Trophy Hunter
Joined: May 2010
Posts: 5,360 |
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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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Joined: Jun 2021
Posts: 938
Double AC
Tracker
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Tracker
Joined: Jun 2021
Posts: 938 |
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
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Re: Anyone here ever smoked a bear shoulder?
[Re: hollidayHunter]
#9060050
06/10/24 07:58 PM
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Joined: Oct 2006
Posts: 1,002
BassBuster1
Pro Tracker
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Pro Tracker
Joined: Oct 2006
Posts: 1,002 |
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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