I put this here ,but Smokin may choose to move it down to recipes.
Some caterers like to do these,as well as Craig ,our old teammate.
The bacon would not be on in comps,but is a touch for a cater.
Myron Mixon/Jack's Old South, arguably the finest Memphis in May cook, taught a group of us to do these for comps,several years ago at the Lakeland cookoff.
Cackalacky did the same thing ,set up a couple sites from us at Tryon,a few years back.
We have also seen them come through the judging tent ,occasionally.
These can adapt to the Smokette,running at max.
Personally,I'd use light CS chicken rub for seasoning and a little back heat,and CS Mild BBQ sauce for the glaze.