I read my previous post & it looks like I was babbling. Listen, you did not have to toss your pork. The rule is, you have 4 hours to get your meat above 140 degrees, or out of the danger zone, if you will. Especially if the meat was pierced as in injected. Now, if you let your meat sit on a counter before you cook it, this time counts as well. The range on what is called "The Danger Zone" is 40 degrees to 140 degrees. Anytime you have issues with the smoker, you can ALWAYS finish the product in your oven until you figure out what is going on with the process of your smoker. There is a free 5 day e-course that you qualify for as soon as you sign up to the forum that should have covered this & a couple of sticky's to guide you in the pork section if you are smoking pork & in the beef section if you are smoking beef. The information is available but if you are having trouble finding it, do an advanced search & you will more than likely find the solution to your problem, as someone has already been down the road you are traveling now. Do not look at this as a failure but an experience that you can help someone else with next time. Plus, you now know that your smoker has interesting & challenging issues to contend with. If I were you, I would get another butt, some more fuel, lump or charcoal, maybe both, & get that smoker back to smoking. Do not look at this as a loss but as an experience. Get back on that smoking horse.