Originally Posted by Pyle's BBQ
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.
Actually, they were done at the same time. I had the probe in the breast, which was in the center of the drum, and had the legs at the edges of the drum, where it was hotter. I took the breast up to 160. When I tested the legs at that point, they were at 175. Took it all off at the same time.