The two problems you have here is you don't know what temp the meat got to and you don't know at what point they started cooling down. As bad as I would hate it, I wouldn't chance eating it without knowing. You don't know if it ever got to temp, and if it did, at what point did it drop below 140 and how long had it been cooling before you found it. Another issue would be when you probed it.
According to intact muscle rule, if you didn't insert a probe before the outside half inch reached 140 then you possibly would be ok on that part. 250 for 4 hours should have the internal to 140. Thats where the unknown comes in and you don't know at what point your cooling down and for how long. It's those 6.5 hours after that you don't know about. Even in a cooler, once you drop below 140 your back into watching your times to keep it safe.
When you start throwin words in there like it should have and might have and it probably did...... I start stepppin away from the meat. There is a possibility it is ok..... just too many unknown factors for me to say it would be safe to eat.