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The timing depends a lot on the size of the bird and the heat of the smoker. I always smoke them whole, hoping to get the internal temperature to about 165 degrees. If it has been longer than about 4 hours I'll take them out and finish them in the oven, because I don't want them to dry out...

I raised a bunch of Dual Purpose roosters last summer and I smoked several of them to great results. They weren't as old as your bird, but I think you'll be pleased. Smoked chicken tacos are great as are smoked chicken salads and sandwiches.