IMHO, you can't do bird without a brine. Do a search on here for some brine recipes. I like to keep mine simple: 1/2 cp each of sugar/kosher salt to a quart of cold water (double as needed). The size of the chicken will determine the amount of time. Whole chix 4-6 hours, parts from 30 mins (boneless breast) to 90 mins (thighs).
Sorry, I forgot that part. Doing 4 fat bone in skin on breasts that I brined for about 10 hours (first time brining also). Im starting with an oak base at 300 for the first hour then back it down to 250 for about 1.5-2 hours.
Personally, I never brine. If you do it low and slow, you won't need to, beside most store bought chicken is in a brine anyway. Smoke it to 160 to 165º internal, then pop in on the charcoal or gas grill till you hit your target temp and crisp up the skin. My wife wants her chicken DONE!! So I can go to 175 to 180 internal with no problem. Even then.....tell me this chicken doesn't look moist??