When I finally gave up on getting an electric burner on my homemade smoker and went to propane, one of my fears was that I would run out of propane at the worst possible moment. Well, it has happened. I left the smoker last night for 6 hours and when I went out this morning it had shut off. I had a SmokyOkie brisket in with foil over it, and a pork roast. The roast had a thermometer in it still reading 110 degrees. It was 145 when I left it. Is this meat ruined? I read where meat between 40 and 140 degrees for 2 hours is suspect for making people sick. I have people coming over in a few hours and I am worried about serving this meat to them. I have the meat heating up again, but I am not sure what to do. Advice Please!!!!!