Question for the smokers re: chicken hind quarters

I'm newer to smoking and monitored with my Maverick the box smoker temp and also had the probe in the largest part of the largest quarter. The target temp is 165, but I let it go a little longer, over 170, just to sort of be sure. I then poked a few of them with my instant read thermometer and every reading was over 170. They were juicy and tasty, but the texture resembled that of undercooked bird. It didn't just fall apart like a good baked chicken thigh would. Also, there was the pink factor, but it was more towards the bones rather than something resembling a smoke ring.

I'm not sure why my whole chickens and turkeys have come out brilliantly, while these quarters seemed stubborn. I'm pulling the meat off and using it in soup after I roast the bones to cook it further just in case. The flavor is great btw.