Looks great. When cooking at higher temps your meat will go through the temp range where it will absorb the smoke faster so it will not get as much smoke. The breast was probably done before the legs and thighs.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro