For loins, tenderloins, and sirloins, they shouldn't be cooked past 140. During the 30 min rest they will rise in temp to 145ish, and be perfectly done and safe to eat. Cooking a loin to 150 will give you a 155-160 final temp, that's overcooked imo.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)