Woke up this morning and got to work on the chili fixings with ground bear meat, while at the same time cranking up the Camp Chef smoker for a bear shoulder. Not a bite left of anything by the end of the day. I took FMBears advice and after pulling it out of the smoker I chopped it up and put it in the crockpot with my favorite barbecue sauce for a couple of hours. My nephew swore that it was beef brisket. That’s high praise from him. I have had some elk tenderloin that was dang good, but as far as Georgia big game goes, this was definitely my favorite wild game meat by far.