Chicken quarters on a smoker input

I honestly prefer indirect heat in my Weber kettle because the skin turns out delectably crisp rather than inedible rubbery matter, but I'm cooking for a few mates tomorrow so I need to turn to my box smoker which can feed many. I've smoked various batches with different results, and my extracurricular research has been confusing, so I wanted to ask my peeps here how to obtain the best chicken quarter in a smoker. I'm not worried about the texture of the skin since I need to transport them after smoking. I'm looking for juicy and tasty.

First discrepancy: Temp. 225 or 300+? I like 300+ if the skin is important. I've always had gummy skin from my smoker, even if the inside probe thermometer reads 300. I've never bothered finishing off skin side down on a grill. Again, I'm not worried about the skin, I just want perfect meat.

Also, marinade? Italian dressing? Liquid salt brine? Dry brine? Jerk seasoning?

At what temp to pull the quarters? Chicken is safe at 165 degrees, but I've found that quarters need to run at least 175 or even 185 to be tender.

Sauce?

I'm open to any successful advice for learning purposes.