You could start it low and raise it to 225*. Only problem I have when I start it too low, is no smoke. With chickens, low might be 200-225* for awhile then raise to 275-300* for a good period till done.
I've not brined chicken, but I'll never do a turkey without it again. I brined last Thanksgiving, bought the Cookshack and have brined turkey another three times. You should be happy with the brine and the smoker.