I hate to see the "Help, my fire went out" posts and e-mails. First off.... the main concern is the surface temperature because that is where most of the baddies live and multiply on a whole muscle roast or steak (ground products are different). At 10:30 pm and an internal of 140° meant your surface temp was much, much higher. Bye, bye baddies.
You didn't mention your pit temp, but let's assume the fire did not die at exactly 10:31 pm. In fact with a 130° internal at 4:30 am, and the fact that pellet grills are not super insulators, I would gamble and say the fire died between 2:00 am and 3:00 am, maybe even later.
If this is a reasonable guesstimate of your timeline...., your roast did fall back into the <141° zone, but was only there for a couple of hours. Hopefully you moved the meat to a hot oven or was able to sort out your smoker quickly and restore some heat. Since there is a 1 to 2 hour gray zone where you can not confirm an internal.... I would say you are (like many others before) are in a borderline situation. I'm thinking you have a 75% to 80% chance that there will be no issues with the meat. Others may disagree.