Morning all, First post here, been lurking for awhile lots of great info and recipes, been smoking meat for sometime (mostly pork, I'm a fan of the pig what can I say) but wanting a bit of advice on doing Leg Quarters. 2 Pork butts in the Smoker this morning hopefully will be done this evening. Leg Quarters will go on tomorrow before guests arrive I usually smoke them low and slow 225 - 250 ish but of course run into the rubber skin dilemma, I crisp up on the Weber Kettle but still doesn't give me results id like. I'm wanting to do this batch higher in the 275 - 300 range, higher if I can get it there. at that temp about how long should those take. I'm trying to get my timing down for when guests arrive. Using the Slaughter House brine ( awesome i might add ) and my rub. Any suggestions or advice would be much appreciated. Thanks all.