I believe the intact muscle rule is, if you don't inject, or probe before starting, you don't have to worry about the Danger Zone. Instead you have to get the outer 1/2" to 140˚, instead of the center.
That is why I advise newbies not to inject or probe until after the first 3 or 4 hours at 225˚, at least until they get used to their smoker, and learn how long it takes to get to various internal temps. This is also the way I always do it, because I don't normally inject anyway.
If you do inject or probe before you start, then you have to treat the meat like ground beef, in that you must get it through the "Danger Zone", 40˚ to 135˚ in no longer than 4 hours.
In this case, uhmgood doesn't say what temp he was using, but if it was at 140˚ in only 2 1/2 hours, it must have been pretty high heat.
The whole smoke is pretty much like we do our Prime Ribs. Should be fine.
If I'm wrong, give me a yell !
Thanks for keeping an eye on me Merv.
There are times that I read my own post many times to make sure I believe what I said.
Thanks,
Bear