I have smoked several chickens, including the beer butt chicken and the spatchcock chicken. I have brined some, injected some. Cooked at different temps, from 250* to 350*. In my opinion, I find the brine changes the texture of the meat. I have brined chicken from as little as an hour to as long as 4 hrs and I just don't care for the way it comes out. The last chicken I smoked was spatchcocked and I injected, rubbed w/EVOO and seasoned it. I smoked it at 300* until the breast hit 170*. The meat was tender, juicy & flavorful. No more brining for me.