Today, Im smoking a Moose roast, inside round. I marinaded it in a mixture of fennel, wild saskatoon, wild cranberries and mapple syrup for 2 days. Then I dry rubbed it with garlic, mustard, salt and pepper. I plan to cold smoke it with hickory in my little chief for 4 hours and finish it off in the crockpot after that. About 2 hours in, Ill be going out ans placing a bacon lattice on the whole thing to keep it moist as moose tends to be lean meat.
Heres some picks pre smoker.
In its travel container, sitting on my snowblower :p should have taken the photo indoors to give the allure of being sanitary. I promise, it was :)
On the rack, catch pan all foiled up for drips.
and finally in the smoker, wrapped snug as a bug in my electric water heater blanket I put together the other day. Theres an oven thermometer in there, ill be watching it to see how we do.
Will let you know how it goes!