Oh my butt! Questions!

200 dome temp is gonna be less at grate level, I do mine at 250 grate level temp. I would be leary of this butt spending that much time in the danger zone, it may have never gotten above 140 in that seven hour period.

Hmmm, if you were working in food service, you would be obliged to pitch the butt. The guidelines has been revised somewhat, but the older statement was maximum 4 hours for uncooked food between 40 & 140 F, and only 2 hours for cooked in the same range. Because you don't know how long the Egg temperature was under 140, it would be not be considered safe.

Is it safe? Was it a bone in butt? If so, the outside was sanitized shortly after the meat went into the Egg. Not very likely it was re-contaminated in the Egg. If its bone out, there is a chance the interior was contaminated, and was no where near the 126 it takes to bring pathogen growth to a halt (altho they are not dead at that point.)

Myself, if its bone in, I would risk it. Bone out, no.

And I would not serve it to toddlers or elders, or anyone else with a weak immune system.

For future reference, have a higher dome temperature for overnighters. Lots of people report fires going out w. dome temps of 225 and lower. Stay up for about 2 hours after putting the food in. Get up once in the middle of the night for a quick check if you don't have a remote thermometer/alarm.

Usually, butts need to get to the 195 - 205 range to be pullable. However, w. a dome temperature of 200, while it will eventually cook, you might be looking at 3 hours a pound.  If you continue, consider upping the dome temp to 275.

Here's the most basic maxim. "When in doubt, throw it out."

For something done right, there shouldn't be any question. Got a dog or cat(s)?

I'm saying this from the perspective of someone who knows they have had food poisoning (Stuff kept in a fridge that was too warm for 2 days.) Projectile vomiting and 24 hours sharing 1 toilet w. my wife and kid was something i will not go thru again.

3 times: bad butter in theater popcorn, once on Key West conch chowder, last from fried rice in Asian place. Yes you remember them well (over 65 years) and if it was a $1000 hunk of meat I would toss it. No question about it.

On your next butt I suggest going to 250-275 dome temp.  There is nothing magical about 200-225.  Pork butts come out great at temps in the 275-300 degree range.