Just don't cook it too long. If you are cooking it at 250 degrees there won't be too much carry over, so I would take it to 145 and let it rest. My preference is to cook it hotter and take it to 140 and let it rest. It will be 150 when you are ready to slice it.
As far as a recipe, I would brine it and give it a rubdown with a paste made of garlic, rosemary, salt and pepper and wrap it in plastic wrap and let it sit for at least an hour, then grill it.
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