No, I am not saying that at all. In reading your thread it says that it reached 140° IT within 4 hours.
As long as the meat got to an internal temp of 140° within 4 hours you should be fine.
I don't think so. Bbally's suggestion about the 275° temp is I think for folks who for example inject a big (15 pound or so) packer brisket and need the IT to get to 140° within 4 hours. What ever you decide to preheat to is up to you. I think most will go to 250° assuming a little heat loss when putting the cold meat on or opening the smoker.
As I said, what I described is just the way I do it. Doesn't mean you have to do it that way. I think a lot of people wait several hours to insert the probe to allow the outer 1/2" to pass through the danger zone (40° to 140°). On a cook that is likely to take 8 hours or longer there is really no need to check the temp for the first few hours anyway. I do understand you excitement though.
Some people don't wait and some do. If you don't, it doesn't automatically mean that someone will get sick. It is just considered safer to wait.
I apologize if I confused you or made you a little paranoid about your cook. That was not my intention. I was just trying to pass along a little food safety info that you may want to incorporate into future cooks.