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Bear meat

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Buckskinner:
That's what I thought too, but I put my rub on then layer with thick cut bacon, smoke for 3-4 hours at 250 then wrap tight with foil until tender and the bone pulls out usually about 3 more hours.  You can tell when it's done just by twisting the roast, can feel it kind of falling apart. Then shred it all up and add a little more rub, it stays moist and the bacon adds nice flavor a a little bit of fat. 

It is fabulous and I will never debone another deer shoulder again.

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