Smoked bison

[Bammer]

I have an event coming up next month of which I will be provided with 3x10lbs bison roasts (not sure of cut at this point). Has anyone one out there had experience with smoking Bison. As it is such a lean meat I am thinking of wrapping them in bacon and smoke at a rather low temp say 200 max or maybe even less. Not sure of ideal IT..when oven roasting or grilling I have been told by the experts to not exceed Med Rare 150 degrees. Any one  formulated their own special bison specific rub? I was going to stick with my all purpose beef/pork rub that I custom grind.
As I did not see anything in the threads about bison I thought I would start one up and see where it takes us :-)

[Gizmo]

A lot of the variation will come with the cut of the meat as to whether it needs low and slow or hot and fast.  Since it is lean, the bacon can help but not over cooking will be key again based on the cut and how much marbling (fat) is actually in the cut.

There are a few posts here on Bison.
Here is one I did on a Bison Tri-Tip:
http://forum.bradleysmoker.com/index.php?topic=3263.msg88268#msg88268

A few others:

http://forum.bradleysmoker.com/index.php?topic=1361.0

http://forum.bradleysmoker.com/index.php?topic=8544.0

Buffalo:

http://forum.bradleysmoker.com/index.php?topic=8544.0

http://forum.bradleysmoker.com/index.php?topic=2045.0

[Bammer]

Thanks for all the great links Gizmo. Gives me a good starting point for what will no doubt be an interesting adventure.