Oh Yea!!! Fantastic moose!!! So here is what I did:
Kosher salt and ground pepper rub & injected garlic cloves (stay simple)
covered with too salty bacon I botched the night before
slip into cs with 2oz hickory @ 150 for 2 hrs to absorb smoke
put into foil pan with beef stock, onions, garlic. Crank to 250 add 2oz more hockory
Go to do errands, come back late, find internal temp overshot @ 135
begin crying and sobbing like a baby, pull myself together, remove, rest, slice
Jubilation! It was perfect. Medium rare, tender and very juicy. It is amazing how moist the meat is and the smoke flavor is right to the core, but not overpowering. The beef stock mixture in the foil pan made an awesome aujus.
If someone will tell me the correct procedure, I will post pictures.
Thanks to all for the help!
Pat
Western Wyo.