Bear Pastrami

Ingredients:

1  2-3 pound bear roast 
Hi Mountain Seasonings Game Bird & Poultry Brine Mix
2 1/4 tbsp Hi Mountain Seasonings Garlic Pepper Rub
1 TBS ground coriander
1TBS brown sugar
1 TBS mustard seeds (grind 1/2 of these into smaller pieces)
1/4 cup beef stock

Directions:

Trim any fat or silver skin off the bear roast. 
Mix one pouch of Hi Mountain Seasonings Game Bird & Poultry Brine Mix with 3 1/2
quarts of water. Add the bear roast to the brine and refrigerate for 7 days. 
After 7 days, remove the bear roast from the brine and rinse throughly. Soak the bear
roast in a water bath for two hours, changing the water once during this process.
Remove the bear roast from the water bath and pat dry.
Place the venison roast on a rack to air dry for at least 30 minutes.
In a small bowl, mix the Hi Mountain Seasonings Garlic Rub and coriander, brown
sugar, mustard seed together. Liberally cover all sides of the roast with this mixture. 
Set the smoker/pellet grill to 200 degrees F and place the roast in the smoker. Once the
internal temperature of the roast reaches 165 degrees F remove from smoker.
Place the roast on a large piece of foil. Pour the beef stock on top of the roast and seal
the foil tightly around the roast.
Place the roast back into the smoker and steam another 30 minutes. 
Remove foil-wrapped bear roast from smoker and carefully remove the foil.
Let the bear pastrami rest for 20 minutes before slicing and serving. 

Note: Use a meat thermometer to make sure the internal cooking temperature has
reached 165 degrees F.