I have been given an elk roast today and was pondering smoking it this weekend if I had a good opportunity. This also raises some questions: 1) What is a good rub mixture or marinade to use? 2) What temperatures should it get internally & is best when served med. rare / medium / done / etc? I have no experience with smoking wild game, but I have a suspecion that an internal temperature of 145 is ideal. Since I probably will not come across another elk roast, I want to be sure I get it right the first time!!! What do you guys think?