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.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
Chicago Area Summer Gathering Planning is under way!
Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser