Turkey Thighs

Rub. 400/425 Direct Raised. If sauced do the last 10 min. This works for me on spatchcock whole turkey, or turkey wings, or turkey legs. 
I like coffee rub but use what you like. 
Smoke: not more than one hand full of cherry or cherry/pecan mix chips. 

I think either direct or indirect will work fine, but IMO the most important thing is to cook them until they are about 180 degrees internal temp.  I think I would go with the @Mickey method and go raised direct.  They will be done quicker and you will get a nice crispy skin.  Low and slow also works but if you are lighting up at 5 you might not have time. 

Gulfcoastguy said:

I might postpone the cook till tomorrow. I have a pecan limb but it needs to soak.

Please never wet or soak ANY wood for the Egg. Not needed. Remember that lots if smoke is not your friend on poultry. When i said handful i am talking just cupped hand. 

Little late fror dinner last night, 
I like to stuff them.

 http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1236129&catid=1

Gulfcoastguy said:

I'm sure that it's sacrilege but I'm actually not a big fan of smoking. My egg doesn't have a gasket so slow and low is out of the question for now any how.

I don't have a gasket on my large and haven't for some time. Low and slow is not a problem without it.