I would put your favorite rub on there and throw it in the smoker @250* and smoke to an internal temp of 140* (medium rare). After it reaches desired internal temp pull it from the smoker wrap in foil with about a 1/4 cup of beef broth, and rest for about 1/2 hour. Slice thin and serve.
Moose tenderloin is some of the best meat on the planet, I would not recommend making pastrami out of that cut. If you have some top or bottom round roasts they would make some good pastrami.
If its tenderloin, S&P it then fry it quickly (very hot pan) in butter & onions.