I'm smoking 4 Butts 8 to 10 lb range. Smoking in an UDS. Put the meat on cold. (probe read 34ish) when I put all the meat in, the temp dropped to 170 which didn't surprise me and it took about 30 min to get back up to 240 in the center of the drum about 200 3" in from the edge. I've got 2 shelves in the uds. Guessing around midnight meat hit 40 on the lower shelves didn't check the meat on the top shelves. Plan was to switch the shelves around after a couple hrs. Well I didn't make it. woke up at 5 am ran out and this is the problem. Meat on the lower shelf not a problem but the meat on the top shelf reads between 138 to 148. The higher temp of course where the meat was toward the center of the drum. I know the 4 hr 40 to 140 guideline. This is my 1st true cook in my drum, its for my dads 80th bday and the last thing I need is to get people sick. So the question is do you think the meat is safe as some areas of the meat took around 5 hrs to hit 140. If you smoke to internal of 200 wouldn't it kill the bacteria?