I have never had luck with any butterball on my smoker.
Since I'm out of the slaughter bird processing business, I buy minimally processed poultry, brine over night and smoke.
For breast, I like to butterfly them, spread bacon grease in the middle, sprinkle with my favorite rub, roll up and smoke. Cut these rolls into thin slices and serve.
OR
Wrap the butterflies around a chunk of pork loin, season and smoke.