BearBQ ?

 
Welcome to the forum.

Bear is not to common of a meat.

So guessing...
I would start using beef cooking times/temperatures and done temperatures. When you think you are getting close then begin tasting. Check the marbling of fat in the meat, that will also give you a hint what to do.

Longer slower cooks will generally result in a more tender meat.

GG

 
I know your post was for Jack S but thanks for posting the link.

It would be interesting to know how bear tastes.

GG

I had bear when I was a kid, growing up in Montana and it was very good. It has a fair amount of fat in it and I remember the roast as very juicy.

Bears are carriers of Trichinosis, so you need to go for 137+ on the internal temperature.

Jack S,

Depends when it was bagged. Our hunt is in the spring (post hibernation) and the meat is very lean. If it was taken recently there will be a lot of fat and will cook much like pork but tougher. You need to cook to 140* minimum to kill trichnosis.

Steve