That is a long time to 143. I would check my probes. I would be concerned that your temps aren't correct somewhere. It doesn't matter how cold it is outside, if your smoker is running at 250 degrees the internal on that butt should have hit 140 in less than four or right at 4 hours. If you are actually smoking at 225 to 250 the outside of your meat should have hit 140 in less than an hour making it safe to insert the temp probe. If you put the probe in when you put it in the smoker, and it took 9 hours to hit 140, your gonna risk internal contamination and the risk of illness.
Even if you didn't insert your probe before the surface hit 140.... I'd be concerned. If I'm going to foil I will do it anywhere between 140 and 160.