Admittedly, this was my first time doing the reverse sear. As noted, I was happy with the outcome. I probed the meat and cooked 250* indirect until the center was 115*. I then pulled the meat, opened the vents, and cranked the heat up to 600-650*. Quick sear about 1:30 per side until the center was 125-130*. It probably carried over to a bit higher than this. Due to the relatively slow cook at the beginning, I think it resulted in a much more even temperature throughout the meat. Seems like a really good method for thicker cuts.
Definitely worth a try if you haven't test it out!