Cooked this up the other day. It's nothing special but it looked good on the plate, so WTF.
So, the wife and I, while she was on Christmas break decided to go kinda crazy and smoked 6 chickens, shredded them and vacuum sealed portions. We also did IDK how many but a bunch of chicken breasts, which is what this is. I butterflied and smoked the breasts at (I think) 180 for a couple hours and finished on the grill. Sliced and vacuum sealed the portions. That way it's easy to get a meal out quick without dicking with the protein much, and this is what we did here. It's also something we're planning on using, because the kids will eat them, and wife and I can eat some more exciting stuff. Kids won't eat anything spicy, and I like spicy.
It's really worked out well. The whole chickens are pretty, just the regular way you'd normally smoke the bird. I was surprised at how well the rub we put on the skin came through. We left the skin out, but you don't have to.
The butterflied breasts are a little less forgiving, getting them pounded evenly is the key. You kind of have to be a nazi with the thermometer and get them pulled at 155 and rest obviously. I cut them pretty thick (3/4ish) and they really did a nice job retaining moisture. I needed more pepper in the rub, but overall, it's a real win.
Both chicken treatments really ended up with good flavors and favorable texture you can get kicked out in a really big hurry. And the kids eat it!
I did a similar thing a couple falls ago with some sirloin steak I got bought pretty reasonable. I couldn't bring myself to drop that kind of coin this go around.