Moose serving techniques

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Fire Starter
Original poster
Sep 3, 2013

I am in the midst of smoking some moose and need help with something...  I should be done it around 2pm, will have a couple sauces prepared as well, but how should I serve it and reheat it so that it doesn't dry out or became too tough or anything along those lines?

My original thought was to cook it to medium (160 ish deg IT), slice it, place in an aluminum tin, covered with tin foil, travel to where the Superbowl party is and then stick it in the oven to get it warm again.  The smoke is currently going well.  Any ideas would be much appreciated... 

Just had a thought as well - what about wrapping them in tin foil and bringing them like that and then cutting and putting the sauce on.  As you can see, I'm bouncing around from idea to idea...

Thanks in advance.

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