I try to keep the bird on the small size, or just smoke a breast or two. Definitely brine, rinse well, dry the bird well, then olive oil and whatever seasoning rub you like (plain ole S&P is just fine. KISS). Go easy on the smoke, 30-40 minutes per pound at *250-*275. The skin will not be what your used to, but it's so good without it you won't even care.
I have the same smoker you have, and prefer apple or pecan chunks for smoke.
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Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser
"The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17
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