This is simple. I prefer to debone the breasts for marinating purposes and to remove the tendons on each lobe of the breast which just pull right out. I use a Foodsaver marinating container with a 50/50 mix of apple juice and soy sauce and a Tbsp. of your favorite rub. Sometimes I add some ginger for an Asian twist.
I marinate for a day then toothpick two lobes together, wrap in bacon and back in the pool till I can cook them that day or the next. Adding a sliver of Habanero or jalapeno when tooth picking the lobes together is a spicy alternative. The ginger and hot pepper addition is my favorite.
I used my offset smoker and set it up @ 190-225* with Pear wood. I put them at the cool end of the smoker sprinkled with a little rub and moved them closer to the firebox over a two hour period. That way the bacon could render and then crisp at the end. When they have slightly shrunk and firmed up they are done.
In my opinion this is the tastiest migratory bird with no gaminess.