Thawed out a 8.5 & a 7 pounder. Fired up the UDS (ugly drum smoker) with some hickory chunks. Didn't brine the birds, normally do but am fighting a bug. Rubbed'em down with some BBQ dry rub and put them on the smoker. Had it running @ 275-300 took 4 hrs to hit 170 @ the breast. I do that so I know the thigh is done. They were great.