I injected a 5# pork butt with some fluid I mixed up on the stove. So the fluid was pretty warm when I injected it. Then it sat in the fridge for 3.5 hours. Then rubbed it and into the smoker. Since the meat wasn't intact anymore I put the temp probe in it right away and it read 55 degrees. That's when I realized I raised the meat temp when I injected it with the warm fluid. So it was in the fridge that way for 3.5 hours, but now the smoker will never get the IT above 135 in the 4 hour period from when I injected it. Gonna be safe to eat or not. PLEASE HELP!