Mark, there is guava wood in Hawaii which works great and also kiawe which is a mesquite variety, but it is very unlike mesquite for fuel. It really mild and and a more subtle fruity flavor. Much closer to grapevine than mesquite.
I always brine for 2 days. Get a fresh, un-salined bird. I like to use whole sprigs of herbs and leave the spices whole. I also usually use quartered oranges in the brine. As far as rubs...whatever mood I am in. You could use a cajun seasoning to go with a cornbread and andouillie stuffing. You could use a jerk rub and add some whole allspice and scotch bonnets to the brine and serve with a plantain and shrimp stuffing. You could use a southwest rub and make a chile and chorizo stuffing. What ever you like. a note on stuffings. I make a stock from the giblets and neck and add some drippings from the bird to wet the stuffing and always cook on the side. I make a rough chop of aromatics(carrot, onion, celery, garlic, rosemary and thyme sprigs) to stuff into the bird before wrapping in the cheesecloth soaked in butter.