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Paul’s Smoked WV Black Bear Roast

Original and Spicy BBQ

He used two small bear roasts 2-3 lbs each

Marinated them both overnight in Lea and Perrins Worcestershire sauce in covered container.

Next day
For Original :
Rub all over and up sides of roast using simply –
garlic powder
Black pepper

(Don’t toss Worcestershire sauce that you used to marinate in, save to use later in cooking process )

Smoke 2 hours in Smoker with Hickory at 225

Pull out and wrap in aluminum foil the bottom is a tight foil bowl, you now use some of the saved Worcestershire Sauce by pouring in the foil pouch and fold top of foil over , smoke another hour and 15 min

Note: Bear has to hit at least 160 degrees.


Same as above only no spices in rub except for McCormick’s BBQ Rub.
Then smoke 2 hours

Take out
Set on aluminum foil
rub honey, (2-3 Tbsp)
1/2 c Sweet Baby Rays BBQ Sauce, turn over do same on other side and add more foil to make a pouch

Finish in smoker another hour 15 min

Take out both roasts and let rest on cookie sheet before cutting and save juices to serve with meat


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