Time by pit temp
| Pit temp | Time (per batch, any quantity that fits) |
|---|---|
| 225°F | 2½–3 hr |
| 250°F | 2–2½ hr |
| 275°F | 1½–2 hr |
Doneness: 175–185°F
Dark meat is safe at 165°F but eats far better at 175–185°F, when the connective tissue has let go.
Wrapping
No wrap. Sauce, if any, goes on in the last 15–20 minutes so the sugar sets instead of burning.
Rest & hold
Rest at least 5–10 minutes. Quarters hold happily in a covered pan for 30–45 minutes. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much leg quarters per person.
Frequently asked questions
How long do leg quarters take to smoke at 225°F?
Roughly 2½–3 hr at 225°F, per batch, any quantity that fits. That's a planning range, not a promise — thickness and the cooker's mood move the finish.
What temperature are leg quarters done?
Dark meat is safe at 165°F but eats far better at 175–185°F, when the connective tissue has let go. Poultry is safe at 165°F.
Should I wrap leg quarters?
No wrap. Sauce, if any, goes on in the last 15–20 minutes so the sugar sets instead of burning.
How long should leg quarters rest?
At least 5–10 minutes. Quarters hold happily in a covered pan for 30–45 minutes.