I have an elk roast that I want to inject with some type of tasty solution, and then run it through the smoker. I would like to hear from anyone who has done this or similar and would be willing to share their recipe and suggestions for temp and length of time would be greatly appreciated.

I have a fairly good smoker that i can control temp from 75 to 200 degrees, and has a timer, if that information is of any value.
Thanks for you help.