Well I went simple with it this weekend. The smallest bird we could find was 7.5 lbs. I brined the chicken for about 4 hours with a mixture of water, kosher salt, sugar, garlic, and onion. I made a simple rub of salt, brown sugar, paprika, chili powder, onion powder, and garlic powder. Put it on the smoker for about 6 hours at 225-250, with some cherry and apple.
It came out excellent. Even my son who is a picky eater was devouring it. Going forward I will probably experiment with some other spices, etc.
Thank you everyone for your suggestions!
P.S. My son asked me if it's possible to smoke cheeseburgers...