This recipe comes from the awesome Amanda Lynn Mayhew, one of the top female hunters in the industry, the host of Just Hunt, and a Bradley Smoker enthusiast.


2 lbs Bear Roast, trimmed and sliced in ½ inch lengths


1 Cup of brown sugar

½ Cup of soya sauce

½ Cup of water

2 Tbsp of kosher salt

Bradley Flavor Bisquettes – Hickory


  1. Combine all the ingredients for the brine in a large bowl and place the trimmed and sliced bear roast into the mixture.
  2. Cover the bowl with a plastic wrap and refrigerate for up to 8 hours.
  3. Take the bear roast slices out of the brine and pat dry.
  4. Set your Bradley Smoker to 285°F and smoke for 6-8 hours (or until an internal temperature of 165°F is reached) using Bradley Hickory Flavor Bisquettes.
  5. Serve with any fresh vegetables or sides, and enjoy with this tender and juicy slow smoked bear with a hint of sweetness.

Recipe by: Amanda Lynn Mayhew