I like doing a reverse sear aka the "Finney" method. Cook at 250 until the internal is about 130-135, then sear it. Slow roasting gives a consistent degree of doneness throughout. That's the way I do em, I'm sure you'll get quite a few different answers on this one.
Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen