Buffalo is a great meat to eat, so much leaner and a bit more flavor than beef. Not tough if you do it right, gotta be careful as it doesn't have the fat to use as a safety cushy. Sooooo, here is my latest ~3-4 pound roast, buffalo with Jeffs Naked Rib rub on it, I love this spice rub, everyone needs to buy the recipe. It's sooooo perfect and good. Ran about 1.5 cups of Hickory chips, and 1 cup of Pecan chunks as a finish smoke. Ran the buffalo through my MES, about 5 hours at 225 degrees. Pulled the meat at 140 degree internal meat for medium rare, didn't want to over do it..........in the smoker I also ran some small pork ribs, I love to do multiple batches of meat, fill up that smoker and don't waste the space! Que view for you. BURP!