Trim visible fat from chicken breasts. Rub chicken with your favorite Cajun seasoning (or seasoning of your choice) and refrigerate for minimum of 1 hour.
Preheat smoker to 225°F. Smoke chicken directly on rack for 4-6 hours or until internal temperature reaches 165°F (the total cooking time will depend on the cut of the meat - i.e. how thick or thin).
Baste chicken with BBQ sauce during the last hour of cook time. Serve with remaining sauce.
Smoking Tip: Add one small handful of wood chips to the smoker every hour. Do not add wood chips more than 3 times during the smoking process. Too much smoke can cause your meat to become bitter.