Need help! I'm cooking an 11 pound pork shoulder and my smoker went out over night. It was at 225 about 3:30 am and four hours later at 7:30 am the fire was totally out and the internal temp of the meat was 100. I restarted the fire and put the meat back on but I'm wondering if it will be safe to eat. I don't know how long the fire was out and I don't know how hot the meat got before it went out. I'm guessing it never reached 140 but I can't be sure. Thanks for the advice.