Anyone tinkered with bison on the smoker. I did some filets once, rubbed em' and hot smoked em to about medrare and they were phenominal. Im going to a local bison farm and im hoping to get some different cuts like ribs or brisket if a bison has a brisket which i assume it does.
Bison has a brisket. My husband smoked one in December on a Weber in the snow. He brined it overnight first, then put a rub on it, then smoked with hickory chunks for several hours. It was hard to keep the temperature steady because it was so cold and windy, and I think he ended up finishing it in the oven. It was good, but even better after we sliced up the leftovers and put them in a slow cooker with some canned tomatoes, pickled serranos, and onions and let them cook all night. Sort of like a more flavorful (and less stringy) ropa vieja the next morning for breakfast.
I've found buffalo to be fairly unforgiving overall. Good luck!
It definitely wasn't dry after smoking, probably because it'd been brined, but I don't think it could've gone any longer in the smoker setup or the oven without getting tough and maybe dry, too—it was very lean, and the flap of fat that you usually find on a beef brisket had been trimmed off.