Veal breast is cut from the lower end of the forward chuck and is usually sold boneless though it may also be purchased bone-in...the forward 5 rib bones are usually attached in this case.
Like brisket, it's a tough muscle, though flavorful when braised. While I've never smoked it, the end result may work well.
Typically, it's braised similar to Braciole (Google that for a better explanation) In short, you prepare a stuffing/dressing beginning with a mirepoix of fine diced onion, celery and carrots...adding in some ground veal, pork or both.
A boneless veal breast is somewhat rectangular in shape. The mirepoix/ground meat mixture is arranged over the "meat side" of the veal breast, leaving about 2" of undressed meat on all 4 sides. It's then rolled and tied so that all the dressing is unexposed to heat.
Were I to smoke it, I'd bring it up to a temp of 160, move it over to an aluminum pan, add some beef broth/stock, foil the top and continue smoking until internal temp was 180. Remove and let rest 30 minutes. Foil the breast and keep it warm. Reduce the pan juices. Slice the breast about 1/2" and top with the pan juices.