One ingredient I forgot to include in the video is chipotle powder, adds a great angle to this marinade!

Meat
• One bear backstrap
Marinade
• ¼ cup soy sauce
• 1 cup Dr. Pepper or root beer
• ½ cup dark brown sugar
• ½ tbsp chipotle powder
• ¼ cup tablespoons olive oil
• 3 cloves garlic, minced
• 1 Tbsp dry mustard
• 2 Tbsp. balsamic vinegar
• 4-6oz bourbon
• ½ sweet onion, diced


Glaze
• ½ cup brown sugar
• 1 Tbsp cornstarch
• ½ tsp dry mustard
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• ½ cup Dr pepper or root beer
• Pink salt
• Fresh ground pepper to taste
• 1oz bourbon

Mix marinade in freezer bag and marinate meat for 24 hours.

Preheat oven or smoker to 300, while it heats up mix together your glaze ingredients and simmer/stir. Bake backstrap for approximately 90 minutes at which point you can start brushing the glaze on every 5-10 minutes for another 20-30 minutes or until the internal temp hits 170. Tent with tin foil and let it sit in a cooler for 15 minutes before slicing.

Enjoy!