I don't know anything about Yardbird, but I like to put a good poultry rub on skinless, boneless breasts (the wife's on a diet), then coat them in a glaze I make mostly with Dijon, honey, Worcestershire sauce a little soy sauce, a little adobo sauce from canned chipotles and spices of choice. Smoke over apple and hickory low and slow. It looks pretty ugly so you might want to finish it on a grill, but the flavors are great the glaze keeps them from drying out (I pull them at around 155). Juicy as all hell.
Craig Faustus Buck
Author, Pitmaster, Homme Fatal