dauntless
I have Q'd and smoked quite a bit of buffalo in the last 13 years, my father in law has two quarter's of buffalo pasture right beside my house; good eating !!!
Just treat it like a lean piece of meat, low n' slow, a water tray in the smoker will help the meat from getting too dry. Can also smoke it while it rests in a pan of au jus like you might do with prime rib. Bacon around the roast will help also, this is a preference deal cause meat wrapped bacon will not get a nice bark on it from your smoker. Injecting with marinade is another thought but not something I do, just low 225º smoking temps, spritzing every hour and follow beef temps for your preference from rare to well done.
Look forward to hearing how it turns out for you and hopefully seeing pic's of the smoke !!!