I used to buy the 1st cut and the 2nd cut and I would layer it in a pan so that the fat would drip from one into the other.
I would start by layering the pan with either small whole red potatoes (or sliced larger potatoes) and onions. I would place the two pieces of meat on top of it. I added water to about 1/3 way up the meat. depending on the depth of the pan you may need to siphon off some of the water as it cooks and the fats drip into the water and raise the level.
I do not know if that works for bison, but it is getting me hungry.
…and now a piece of unsolicited advice that I am sure that most don’t need but something that I wish I knew one E’Yom Tov. I cooked the meat for hours and hours and it just wasn’t turning the right color (by now some of you are nodding your heads and either laughing with or at me). I kept on cooking it… and cooking it… finally, I said enough is enough and took it out of the oven.
Well here is the advice either read the package or notice if it is in an airtight sealed wrapper INSIDE the package in which it was sold in. If it was, you bought a corned beef brisket not what you think you bought… go figure…