Fire went out, is it safe?

[bgefalconsfan]

I know there are lots of existing threads about this but I couldn’t find one with a similar fact pattern. Put two 8lbs butts on the smoker at 11pm, done temp was 250. Went to bed around 12:30, dome temp was holding stable. Got up at 6:30, fire was just a couple embers and dome temp had dropped to around 110. At that time the internal temp of the meat was 155 and temp near the surface was 135-145. Stoked the fire back up to 275 and haven’t taken the meat off. Would you press on or toss it?

Side note- it got very windy last night which I suspect caused the problem with my fire.

 

[gmc2003]

It's safe unless you injected the heck out of it.

Here's a good read:

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

www.smokingmeatforums.com

 

[Steve H]

You're good. Smoke on.
If you've been reading other cases like this. Then I believe you may have heard mention of a wireless thermometer that'll alert of low or high temps. Cheap insurance.