Done a lot of Costco skinless/boneless thighs to TEMP, marinated in Yoshida's (of course) and you can figure about 2 - 2 1/2 hours, if everything is cooperative. The last 1/2 hour or so, I like to hit 'em with some Yoshida's to whip them into shape (Do not use the old marinade, use fresh, safer). Temp wise, I'm looking for about 155 to 160 before putting the finishing Yoshida's on them. Bye the way, you ARE going to brine your chicken, aren't you? Highly recommended. Look up Badfrogs Poultry Brine article. I've used this brine and it's turning out some excellent bird. Now, go out there and smoke something.