Hoosier, we def cook our meat medium well to well. As another cardinal sin, I trim it down because I have to eat only lean meat. I had my gall bladder out a bunch of years ago, so the cholesterol-breaking enzymes no longer get made. All that being said, I'm not disappointed in the results. The smoke ring was delicious!
I'm sure the general consensus is that I murdered that beef into boot leather, but it is what works for me. I'm really happy with the smoke ring though.
I pulled it off the grill entirely at 204 degrees F. The biggest surprise for me was that the fat didn't render and melt back into the meat like I thought it would. It sat there like any direct grilled steak fat. Huh.
Anyhow, thanks for yours and Mike's guidance.