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.