Pretty much ditto on what Ron says.
Personally, I run them in the 275-300 range, then rest, and then sear for a few minutes on a REALLY hot grill.
275-300 range will give you a little more even cook.
Also if the "tail" end is thin you can wrap it on itself and tie it to even out the cooking a little more, or leave it if some want theirs more done than you would like it.
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