I recently got a rectec a few months ago and decided to do an overnight smoke last night. Put the pork butt in at 12:00am and I had the smoker set to 230 but the grill was having a hard time keeping temp. I think the smoker was at about 205-210 through the night. I woke up around 5:00am and bumped up the temp to get the smoker up to about 230. Fast forward to 15 hours now and i am sitting at 185. Stalled twice. I did not inject and didn't insert probe until about the 6th hour which I was at 159 Internal. Do I need to worry about food safety at this point? I'm kinda wondering if the butt was frozen in the middle. Can't understand why it's taking so long and more worried about food safety. Any advice would be appreciated.