Since they have no fat to render,nor collagen to breakdown,they don't lend to lo/slo cooking.
You could get the cooker smoking at about 180*, put the breasts in for about 20 mins,and then crank it to about 330*.
Take them to about 155* internal,remove and foil and towel..They should rise about another 7*, which being brined should put you on the money for juicey and lightly smoked.
Can't give you an exact time,but not too long at that temp.Two hrs should be more than enough,depending on start temps,shape,handling the cooker,etc.I'd get them done early,wrap tight with a squirt of apple juice and let them rest until about 20 mins before serving them.
slice off the bone in one piece and slice across the short width of the breast half.
Easy,peasy as our friend Salmon. says.
Hope this helps a little.