Smoked bear roast

Smoked a bear roast for the first time and it came out pretty good! I had no idea what to expect as I'd never had bear before. Put a rub on the night before, smoked at 225 until it hit 160, put it in red wine, broth, onions and garlic and covered with foil to braise and pulled it at 185. It was very tender, easy to slice, juicy, the meat is almost sweet so needed a bit more salt. Used the leftovers for French dips. Not sure when I'll ever get a bear roast again but would like to know if anyone else has done one, how, and the results.