2 tablespoon ground cumin
2 tablespoon ground coriander
1 tablespoon ground Rosemary
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Mustard powder
1 teaspoon sea salt, fine
1 teaspoon black pepper
1⁄4 teaspoon all spice
1⁄3 cup lime juice, fresh
1⁄4 cup olive oil
1 teaspoon worcestershire sauce
3 pound moose or venison roast (3 to 5 lb)
Mix all spices and liquids together in a glass bowl. Place roast in bowl and distribute marinade evenly across the roast.
Since moose is such a lean meat, I'd recommend injecting olive oil in the roast.
Let roast marinate at room temperature for up to 4 hours or overnight in the refrigerator.
Smoke at 250 for 3 hours for medium doneness.
Let the roast rest for 10 - 15 min before carving.
If you're not a fan of Cumin cut amount in half as it is the most pronounced spice in the marinade.