Well Trooper, your post finally got me to register here at VWBB! Been a lurker for the last 8 months, ever since I bought my 22" WSM... Have learned tons here on the site, but the bear post got me to join!
I have cooked many bear roasts and smoked several as well. Even though many compare bear to pork, I would put it more like beef in both cooking methods and even flavor, although a little sweeter than beef. I would smoke it in the same way that you would a beef chuck roast 250-275ish. You will not need to layer with bacon as there should be plenty of fat in it, although you may want to cook it in a foil pan and cover with foil after a couple hours, then cook until fork tender.
You will enjoy it. The first bear roast I cooked, I failed to tell my wife what it was before she started eating it. She said that it was the best roast that I've ever made, then I told her. Said I can go bear hunting anytime I like...