Brining consists of soaking the bird overnight in a salt and water solution. You want enough water to cover the bird. Use about 1/4 cup kosher salt two every 4 cups of water. You can also add brown sugar, orange or lemon slices, rosemary, or any other spice you'd like in the brine.
When you are ready to smoke, pull the bird out of the brine, rinse under cold water, pat dry, and then put your favorite rub over the bird. Smoke away!
As a shortcut, You can dry brine. That involves rubbing the bird inside and out with kosher salt and letting it sit in the refrigerator for a couple hours. After the couple hours are over, rinse the bird in cold water to wash away the salt, pat dry, season with dry rub, and then smoke.
Let us know how it turns out!