Turned out well, and Iearned a few things.

Need a bit more brown sugar in the brine, like 3-4x recipe, and 30 minute/lb smoking is right on for my skinny split birds. Brine time was good at 20 hours without loosening skin on breast and thighs. Rinsed the halves and patted dry. Amount of salt was fine. Just missed a sweet finish that I am accustomed to with smoked meats.

Pretty close first try. Thanks for all of your help.