Slow Smoked Bear


Smoked Slow Bear on plate served with fresh vegetables and other sides

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.

Ingredients

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

Brine: 

1 Cup of brown sugar

½ Cup of soya sauce

½ Cup of water

2 Tbsp of kosher salt

Bradley Flavor Bisquettes – Hickory

Directions

  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