Yeah, small birds don't need much. When I did a game hen, I brined it about 2hrs in a fairly standard brine. I would smoke it at about 275 or so, like many people smoke chicks and Turkeys. I usually spatchcock the bird, then rub or marinade it when I do it on a grill or oven. Im pretty sure after brining, I just basted it with olive oil when I smoked it. Turned out really good and extremely juicy. I'd say brine it for an hour with any one of the brines you will find on this site, then give it a rub, let it set for an hour, than smoke to 165 and enjoy.