I would smoke to an internal temp of 165 and foil and towel wrap after this should allow the temp to come up to about 170. I think I would either inject something or pin some bacon on as well as wild birds tend to not have as much fat on them. As far as smoker temps if you don't want to eat the skin go low n slow around 225. You could also crisp the skin up on a hot grill. Personally I've started smoking poultry at 325-350 and the skin comes out pretty good. As for a brine start with about 1 1/2 gal of water add 1/2 cup of kosher salt then throw a couple Tsp's of your favorite spices in.
This is just my ideas and I'm sure others will be along with different ideas