I was set up for a nice low and slow smoke of a large pork shoulder on my electric smoker this evening and 4 hours into the process the power went out. Meat had reached an internal temp of 135 degrees. I didn't do anything to the smoker during the outage so there was some heat retained (The outside temp here in WI is about 35 degrees so I had it wrapped in a water heater blanket and covered in a moving blanket). Power is now back on but I am thinking the meat is no good. The internal temp of the meat dropped to 95 degrees. I hate to throw away $50 of meat but I also don't want to make everyone ill. Thoughts?