jbogg
Senior Member
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.