Another, " ran out of pellets" request for help.

[Stephenj67]

Need urgent help. Put on a brisket last night at 12:30am. Checked at 4:30am and internal temp was at 155. Figured I would sleep for an hour. Woke up at 6;00 and internal temp had dropped to 130 and outside temp in the smoke was at 80. Started back up...but took 2nhours for the internal temp to start climbing back up. Never did foil it. Am I safe to bring her back up to 210 to eat?

Just kills me to spend 70 bucks and toss it...but want to be safe....in that I am serving it to family.

[Okie Sawbones]

Most likely safe since it hit 155 -- bacteria are killed by 140. If it only sat 1-1.5 hours, it is unlikely any bacteria could start growing to any extent. Purists would say to throw it out. I would eat it.

[Chasdev]

It's ruined. Send it to me for proper disposal...

[Papa Tom]

Yeah you're fine even though it dropped below 140° it had been above that and it takes time for bacteria to multiply.
Smoke is in and of itself antimicrobial so folks are pretty safe doing BBQ. With large chunks of meat most of the microbial activity is on the surface the first place the smoke....and heat hit.