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Thank you for your well worded response. I really appreciate it.

If I put it back on the smoker and brought it up to 200, wouldn’t that kill any bacteria that managed to make it through the wrap?

Thanks for the responses.

I just bought a Traeger and attempted my first pork butt for pulled pork. It was 4 lbs so I thought I could get it done. Unfortunately it only got to 166before bedtime(I had to get up at 4:30 for work). I pulled it out, wrapped it in foil and left it on the counter overnight. So here’s my...