I started two 8 lb Butts last night in my medium to be served to family, including kids, today. I clipped the thermo coupler of my DigiQ 2 to the stem thermometer on the big green egg and set for 249, but it looks like it ran with a Dome temp of about 230 all night - think I had the vents a little to tight. I put my meat probes in a few minutes ago and the internal meat temp is registering only 140 after about 8 h so the internal meat temp must have been between 40 and 140 for much longer than the 4 h rule. Would you consider the meat safe? Does the 4 h 40-140 only apply to the surface or the internal meat as well?