I have smoked some whitetail saddle in the past, I brined it first for 24 hours, then air dried it, (in the frige), for 6 hours and wraped the saddle with bacon with a little crushed garlic under the bacon, then brush it all over with EVO and shake fresh ground black pepper and sea salt on top and the sides.
The meat did not have much in the way of fat in it, that is why the bacon and the olive oil.
Turned out real tasty.
I have never had the chance to do moose yet...I still have my fingers crossed for some soon, Santa I asked nicely!
