I hate to see you do that, but it was the right thing to do (In my book). The chances of it being bad were probably low, but still not worth the risk.
Remember now-----This is for others too------If you don't inject or probe before the meat is in the smoker for 3 hours at 225˚, you don't have to worry about how big the piece of meat is, or how long it takes to get to 140˚. I would get your smoker to 225˚ or better, put the meat in, and after 3 or 4 hours, put your probe in, and don't worry about what it reads, until it gets to 165˚ (if you're gonna foil it at 165˚).
So does the "No Inject or Probe" rule apply to poultry and pork as well? Or is the 4 hour part of the rule exclude other cuts of meat? So just to be sure, I need to get EVERYTHING pass the 140* mark in 3 hours?