I'm smoking an 11lbs bottom roast and two 5lbs pork shoulders.
I started at midnight, got the smoker temp up to 250, stayed stable until I went to bed at 200am. Got up at 730am and the smoker was down to 100! Temperature of the meat this morning was around 120. I do not suspect any of the meat got up to 140 at any point.
I've done a five hour stretch before but I guess with the colded weather last night...Anyway, is this a danger zone concern?