It's still in the smoker. Meat thermometer says 140 degrees. It moved fast early on but has slowed down. Kind of like a Boston butt

Well, we are closing in on final temp. Sitting on 156 right now.

Since I've had a lot of time waiting, I did some googling just out of curiosity and found, if they had given me any other meat that is being served at this dinner, I could have found plenty of info on how to smoke it, if I didn't already know. Even the frog legs.

Since you were looking, did you see anything about using grass, hay or straw for smoking meats? Why the hell would anyone want to use them for this purpose?

Well, after all the worry, I have to say, the bear turned out damn good. I meant to get a picture before the ham was carved, but was I was running so tight on time, I forgot. It was the biggest hit. A friend of mine who worked as a meat cutter before his career as a game warden and is a big bear hunter, and told me it would turn out tough and awful, said it was the best bear he's ever had. The closest thing I can describe it to would be Texas style brisket. Oh, and I used a mix of cherry and apple wood to keep the smoke flavor light.

Also, I don't remember who it was here that turned me on to Mike's Magic Dust, but thanks again. That's been the greatest find ever.



I didn't run into to it this time, but I have seen something on it before and looked into it just briefly. My thoughts were pretty much the same as yours. I don't see it being good flavors. Now, I think something on it that I saw mentioned adding herbs into the smoke and I've thought about trying mixing fresh herbs in with my wood, but haven't tried it.

Having burned my share of grass and other things, I can't say I would ever try it, even with herbs. Being a woodworker, I already have a good supply of Maple, Oak (White and Red) and Cherry, so I'm not worried. I haven't smoked beef, but a mix of Maple and Cherry works great for pork and chicken.

I haven't tried doing a brisket yet, but I have done several London Broils. I've found pecan is good. Maybe a mix just a little mesquite. But I've used cherry and like it too. Really, cherry and Apple have become my go tos because they ad good flavor but aren't strong like hickory. I've seen too many people over do the smoke with hickory to the point it's all you taste.

But yeah, I don't see how grass or straw would add good flavor