I've always fried my stand-alone breasts, but this year I will cook them in my smoker along with the whole turkeys. I plan to treat them identically other than the obvious cook times.
Massage them gently until ready for .........oh this isn't woodpile.
Brine them and smoke them low and slow until about 155 + or - internal (if you pull at 165 they are done and will continue to cook) and then rest for 30 minutes!