Brined my 7 lb bird for about 6 hours in a simple salty brine in a 5 gallon bucket. Let it dry and prepped my smoker. Started low at 190 using 1/2 hickory 1/2 cherry wood.
1 hour in bird at 77*
2 hours in bird at 115*. Smoker up to 200* now
3 hours in bird at 135* smoker up to 225* now
4 hours in bird at 144*
4 1/2 hours in bird at 149* smoker up to 275*
5 hours in bird at 165*
Let it sit carved it up and enjoyed the best chicken of my life! I'm hooked on smoking. When I do this again I think I'll use a little less salty brine or not brine as long and probably start hotter than I did. The flavor was a little stronger than my wife liked so I'd tone it down a bit maybe with more fruit wood concentration. That experimentation will be fun!