Bone-in thighs will take quite a bit less than breasts...around 1.75 hours. 2.75 hrs for bone-in breasts is pretty close...assuming these are not from a roasting hen, which are large, mature birds...then plan for about 20-25% longer. 165* minimum internal, but for bone-in, I prefer closer to 170* in breasts and a bit over that for thighs to avoid pink near the bone.
If you're leaving the skin on, the are a few things you can do crisp the skin better, as lower temp smokes don't do birds justice. If you smear a little canola, olive or veggie oil on before rubbing helps...butter is nice, too. One of the best way to go is toss 'em onto a hot grill when they're about 10-15* below desired finished temp (depending on grill temp, hotter won't take as long to sear so needs to be closer on finished temp)...the sear will crisp the skin up better and give 'em a push through finished temp.
Have a great smoke and a fine weekend of fun with your friends and family!!!