I have two butts about 4 lbs each on the egg overnite. Over about 8 hours unattended, the dome temp dropped from 260 to 180, and the meat temp was the same as 8 hours earlier, 120. I have cranked up since. Am I foolish for trying to salvage this meat since the temp may have been in the danger zone so long?? It would be my first loss on the egg, if so. Any past experience or history lessons would be appreciated.