I haven't done moose brisket... However, I've done lots of beef brisket. I generally smoke till it reaches 190F, then put it in a roaster with lots of liquid such as pineapple juice at 225f for at least 8 hours or longer... Generally, if taken out and served hot, I have to make 1/2" thick slices for it to hold together.
I never get my smoker above 225-235.
I often times use dill pickle juice as a marinade for a week before, then rub with The Silk Road's Driftwood BBQ rub, pink salt, lemon pepper, and mint.
There have been fights over scraps of brisket cooked that way at church potlucks...
Another rub that I've found to be quite successful is rosemary, thyme, mint, and rock salt or lava salt.
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