Moose steaks

[Smokin stro]

I have some moose that I would like to try and smoke.
What type of rub is used and should it be injection. Is it treated like a brisket?

 

[Murray]

Personally I treat moose like I like my beef, rare. Smoke to internal temperature of 125F. I’m not a fan of rubs or marinate with moose but that’s a personal choice. Salt and pepper is all I use.

 

[SmokinEdge]

Salt pepper onion and garlic (SPOG) is more than enough. On wild game I like to push internal temps up to 150F just for parasites but that’s just me. It’s not domestic beef, just saying and I grew up eating deer and elk for a staple.