WD did not lead you in the wrong direction, I told him last winter I would be doing a buffalo brisket soon..... Well, it is still in the freezer. Truth be told, I haven't smoked anything since February; it has been a very long winter, spring and beginning of summer, I hope to be smoking by fall???
Anyways, buffalo is top notch lean meat. My intentions were to give it a whirl smokieokie style even though it is lean, but I can try it again if that doesn't work cause I have plenty available and the price is right.
I would suggest doing what others have mentioned, keep it moist, possibly marinade, possibly bacon wrap.... before it spends too much time low n' slow over indirect heat; as soon as you feel it has enough smoke to it think about double foil wrapping with a little added liquid (water, apple juice, Catain Morgan. etc.) till the meat gets to the desired temperature. Then possibly do a toweled wrapped, cooler for the juices to set.
Hope to have given you some ideas, let us know how your turns out for you. When I do have time to smoke this buffalo brisket, I will post pics of the outcome.