So I had to sign up for this great site cause of the info shared. I am a rookie smoker. And since smoked meats are meat of the God's what better place to be. Anyway, I am hoping someone can help me. I started a pork shoulder this morn in my MBES and got it past the 4 hour danger zone. Saw it get up to 165, left it for a couple hours, and sometime between then the power went out. So when I got it plugged back in a different outlet, the temp got back up. But the internal temp of the pork dropped to 140. Is this going to be safe to eat or should I toss it?