OK, I just pulled a rookie mistake. I put a butt on at about 12:00 last night straight from the fridge. At 4:30 I check in on things and see that my cooking temps have plummeted for reasons I don't fully understand (figuring that out will be a subject for another day). IT was at 118. I got the fire back to where it needs to be and by 5:30, IT was up to 127. My question is how risky is this piece of meat going to be? I think it probably didn't cross 40 it until about 12:45ish. I've also read that the actual high end of the danger zone is something like 135 and I think it's there now (it's 5:45 as I type). Little help please?