I'll even go lower, I'd pull it at 145, loosely foil it and let it rest, it will rise to 150. There might be just a hint of pink to it, just a smidgen, but it is fine, and it will be juicy and tender.
I also agree with searing it on the outside to form a crust then lowering the heat. Let us know how you do it and how it turns out.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle