Would you serve this?

I have a few friends coming over this evening for some bbq and beers. I had a family obligation that took me away from my smoker for about 5 hours. I started my Smoke Hallow, got it to about 250 internal and had the pork shoulder in there for about 90 minutes before i left. I get home and smoker is at 115 degrees, flame is out. It's bone in, no injections and i don't put my temp probe in the meat until later in the smoking process so meat isn't punctured. I fired it back back up and put my remote temp probe in, 126 degrees. I would assume the external temp of the meat had to reach 140 but I don't know for sure.

Should i keep it going and serve it or call this one a wash and pick up some steaks?