Last night I got some boston butts on my weber bullet smoker at about 10pm. Checked the temp before I went to bed at 1am and it was 225.
This morning I woke up at 9 and the smoker had gone out completely, no idea for exactly how long. The internal temp of the meat was 110. My best guess based on previous overnight smokes (which were successful, guess that's why I got cocky enough to not check for 8 hours) is that the temp got up to 150 or so, the fire went out, and by the time time I checked the temp had sunken back down to 110 in the cold.
Anyways, I know under normal circumstances leaving meat at room temperature for this long would be unsafe. But given they were outside and it is cold, any advice or wisdom as to whether it would be safe to try to bring the shoulders back up to 190 in the oven today? I guess the question is whether the air temperature *inside* the smoker hovered in the danger zone for too long as the coals went out.