My Bro-in-law brought in a frozen Moose roast about 3 pounds. I also have a pork roast about the same size. I'm going to do them at 230f tomorrow in the MES, I will put a layer of bacon on top of the Moose roast for moisture. Anybody know how long the Moose will take compared to the pork. I want to slice the pork and probably the Moose too. He is picking up the moose and I am having the pork so if they don't finish at the same time .....Oh well... What wood would you recommend for the Moose? Any Moose smoking tips you have would be appreciated. I have never smoked moose before just roasted it to rare 145f in a 350f oven. I plan on Montreal steak spice, garlic and onion powder too. What other spices would you put in the moose rub? Should I try for a medium done moose roast 155-160f or have any of you taken it to 185f and sliced it that way. Can you do pulled Moose at 200f? If I do good on his roast, I am sure of getting more, if I screw it up I will have to beg for scraps in the future.