Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours.
For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."