Egg Lost Fire- Danger Zone

You're still good.

I say yes. It was higher temp on the outside and sealed and the time was short. Re-engage, Dunwoody!

I am sure you are safe.  Let us know how it turns out!  I vote for a temp controller!  Either a Guru as previously mentioned or a Stoker. 

You're still good.

It may turn out to be the best but you ever did....


So True!  This exact thing happened to me.  I just brought the egg back to temperature and the Pork Butt was the best ever.  It's what finally convinced my wife that the BGE is way better than the Traeger!

much of that rule has to do with food being out on a table, coughed over, handled, and served, because WE contaminate it (or can) with listeria, staph, etc. after or during serving.

if you have a butt in an oven, and it has been there at 250 for any length of time, then the surface bacteria are TOAST.  and unless it has been boned, there's no bacteria of concern on the interior. 
so your butt, after the fire goes out, would need to be actively contaminated before you need to worry.

i know that's not exactly a conservative reading, but behind all of the USDA'a rules-or-thumb are the actual explanations. and in those explanations, you'll find the rule is merely a generalization.

among the interesting tidbits that the USDA explicitly says (which means, this isn't my interpretation, or my 'take' on things), which run counter to most people's 'understanding' are:

-that it is safe to eat eggs literally WEEKS after their sell-by date
-that "best before", and "sell by" have literally NOTHING to do with food safety, that there is no such thing as a regulation saying that food goes 'bad' after the sell -by, and that (explicitly) "sell-by" or "best-before" dates are set by the manufacturer for the SOLE purpose of saying when something is at its peak of quality.  and that quality MIGHT diminish over time after that.  food does not go 'bad' a week after its sell-by.
-only baby-food is required to have an 'expiration' date
-if you have a country ham, hanging at room temp for a couple years, and find m,old on it...they say (in capital letters, even) DO NOT THROW IT AWAY.  merely brush off the mold and cook it like you normally would.

lots of things we have been taught, and which are repeated out of concern for "safety", are actually not correct.