I've smoked a few birds since I've been around and I've brined each one. That being said, each one that I have smoked has been the juiciest bird I've eaten...I would recommend brining!
Now with that being said, I just may have to do one this weekend that I haven't brined just to see if I can tell a difference.
Temps; Alot of folks here recommend smoking the bird at about 325Â° - 350Â° but I do mine lower because my wood catches fire when I get the temp up that high. I do mine around the temps that Richtee said 275Â°.
Thermometers; Be sure to pick up a good therm before you do that bird. I know Target has the inexpensive Taylor Digital model. I have two of those and recently bought a Maverick ET-73 that is one unit with 2 probes like mentioned above.
Prepare your chicken (brine, inject, rub etc.), get your smoker up to temp, place the therm in the breast and then throw the bird in the smoker and watch the temp. I smoke my chix till they hit 165Â°, then pull them out, remove thermometer, put in a foil pan & cover tightly w/foil, then put them in either an unheated oven or a cooler with a tight fitting lid and let them rest for about an hour or hour & a half.
Here's what they look like when done:
What ever you do, make sure you have fun with it!