Sorry I missed this one...Guys, if the meat is INTACT Bacteria on the surface is DEAD, HISTORY, KAPUT IN 30 MINUTES OR LESS AT 225°F!!! As soon as the surface gets to 140 or higher, the bacteria dies, always, everytime, and this will never change. There is then No Risk and No Reason to Toss the Meat.
Yes, there are Airborne Bacteria, that could, possibly get on the meat, but most smokers are pretty well sealed and besides, bacteria don't grow well on the Salty/Sweet surface of Rubbed or Dry meat, so AGAIN no risk.
Even IF the meat was injected, you have to know how hot the IT got before the smoker died. If the IT did or likely hit140°F+, no Risk.
This Info has written Hundreds of times around here, and you OTBS GUYS SHOULD KNOW THIS COLD!!!
Everyone else, Please memorize it. For yourself and when giving Newbies advice.
There are VERY FEW CIRCUMSTANCES where Tossing the Meat is necessary, and they usually involve Ground Meat or Chicken....JJ