Buffler cuts are the same as beef except for the hump.
Rear quarter cuts are leaner than beef, side about the same, frount quarter have more fat.
Brisket is great if you like one you'll like the other.
Tri tip is more tender on Bison. Filet ... naw ya don't smoke filet.
Ya ever smoke Bear? lot of tough meat, that really improves with smoking, on them critters.
