I agree, skin-on, bacon-off. If you like a stronger smoke flavor, try hickory. Pecan is pretty mild, for a hardwood. Personally, I love cherry on poultry, but hickory is right there with it! I probably would have used 3-4 oz on a breast that size. That's pretty much what I've gone to for whole chicken or turkey.
Tenting or wrapping: It depends on the meat. I don't wrap poultry, unless I need to keep it warm for awhile. Tent poultry that you plan to serve within 15-30 min. Anything like a pork butt or brisket, you want to wrap in 2 layers of heavy-duty foil, and pack in a cooler with a towel below and one on top (for insulation).
With tented poultry, like Kari said, the key is getting to 165 in the breast. Always make sure your meat probe isn't touching the bone, or the tip isn't too close to the edge. Hit it "center-mass." You won't really get any carryover cooking if you don't tightly wrap it, so make sure you just hit your desired temp from the start.
One last thing - if you want the most moist poultry, brine it first. About 4-5 hours would have been fine on this breast.