Put a bunch of pork butts on before bed, guessing with all the meat and dip pan the heat was blocked and the MES was running low. So after about 6 and half hours the IT of the meat is only at like 120.
I didn't put any probes or inject or anything. Should this still be ok? Thought I'd read as long as you don't puncture the meat there's more play in the 4 hour rule. I'm cooking for a bunch of friends of my dad, so a little more apprehensive than if it was just for me alone.