Heat up the smoker.
Rub each piece of chicken with mustard on all sides.
Sprinkle the chicken with dry seasonings. Options include garlic powder, onion powder, lemon pepper, ginger, and paprika.
If your breasts are 6 oz. check after one hour. 90 minutes for larger pieces.
You want the internal temperature of the chicken to be 160 degrees F.
Tent the chicken with aluminum foil for 10 minutes before serving.
Store extra in the refrigerator for 4 days, or in the freezer for 3 months.