Has anyone smoked boudin and if so how?

Yes, just long enough to heat it to safe temperature in a safe amount of time.   I warm smoked the links for an hour then kicked the temperature up to 350.  Heat till the internal temps hits 165.  I do prefer steam for reheating, keeps the casing from getting to dry.  YMMV in this part, it's a personal preference.   

Definitely done in Louisiana.  Smoked boudin, some pork cracklin's and a Dr. Pepper make for a pretty dang good lunch.

I make a lot of homemade boudin and heat/cook them in the pellet grill at 225 so they pick up a little bit of smoke.