I have dozens of recipes from cold smoked to hot smoked and everything in-between.
I find they are best treated like venison and hung correctly before breast removal, if I cannot hang them, I mince them and use in Sausage, kielabasa, or such like.
Once hung, some breast spoil where pellets have ruptured the guts etc, but the hung product make losing one or two worth while.
Brining most birds improves them, in fact I brine every bird barring Grouse and Grey Partridge.
I am lucky in that nearly all the meat I eat is either shot or reared by me and we get pleanty of practice cooking it and feeding unsuspecting clients to find out their reactions!