I do a lot of poultry in the smoker. High heat... 350 or even better 375. No brine. When you cook them this fast they don't need it. NO WATER in the pan. You can foil a brick or fill your water pan with sand or gravel or those cute little decorative garden rocks, but no water. I just leave mine empty. :)
Yes, they still come out of the smoker tasting like smoked chicken, but I'm finding the faster I can cook them the better the skin. My last ones had skin that actually was crunchy... not burnt at all, but crunchy. Instead of brining, leave it in the fridge over night UNCOVERED, after you've rubbed it under the skin with garlic butter, or massaged it tenderly with olive oil and applied your rub of choice. And juice-running-down-your-chin moist.
I learned this faster cooking method from a friend who is a chef. He regularly cooks whole turkeys at temperatures above 450. At that heat you have to be more watchful that you don't burn them, but wow... moist and juicy and done perfectly. It goes against everything I was taught growing up. He's not smoking them at that temp. He's just cooking them. But we did throw in some chunks of apple once and even at the high temps he's using you could still taste that smoky goodness. It was milder, but really nice.
So... lots of ways to throw a cat, just depends on what your expectations are I guess.