I agree with the above. Temp is key, most people are over cooking them. 140-45, I pull and rest. Maybe just a hint of pink left in the middle, hard to tell with all the juiciness.
Oh It'z BBQ!
6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado)
Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 Smokey Joe Platinum
1 XL Big Green Egg
KCBS Certified Judge #9079