I cook dark meat to 180-185, sometimes higher for leg quarters. There is so much fat in dark meat, it helps to get it all rendered out. You might want to bump up the heat closer to 350 for better skin and fat rendering on the dark stuff.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)