I haven't smoked the boneless skinless ones, so far I have been sticking to the skin on, bone in breasts. If you can find them without the added brine, get those and do your own injections. I often add a mixture of jalapeno juice (from a jar of pickled jalapenos), mustard, and a bit of whatever rub I use on the turkey skin. Makes for excellent sandwiches.
I smoke multiple breasts at a time, and then vaccuum seal them. I don't know if it saves me any money, but that's not why I took up brewing and smoking