No. In fact I think they cooked for 6.5 hours, but didn't smoke that long. I would go 3 hours of smoke. Much more than 3-4 hours on poultry would result in too much smoke flavor (in my opinion). When I do butts and briskets, the most I ever smoke is 4 hours. The only time I used more was when I did a full raw ham. Smoke time was about 36 hours with 8 hours of smoke.