So, per my last post, I attempted smoke a brisket and 2 pork shoulders overnight in my WSM. I fired it up using the minion method and put the meat on a little after midnight. Per the the minion method directions I read online, I brought the smoker up to 200 degrees and adjusted the bottom vents to about 25% then passed out shortly after that. I woke up around 7:00 to find the smoker at 200 degrees. I don't know if it stayed there the whole night or if it went up and cooled down. The IT of the meat is at 145. So, I'm concerned that it didn't make it put of the danger zone and won't be safe to eat. Please help.