With all my wisdom, I put a pork shoulder on the grill yesterday morning, Yes, it was 102 here yesterday and the temp inside the grill was 200 before I turned on the gas! At some point in the afternoon the gas ran out without me realizing it. When I caught it, the temp was down to 150 in the closed grill. The max time it may have been off was 2 hours. I replaced the tank and continued cooking, but it did not get over 130 before I had to give up and bring it in at 11pm. I refrigerated it overnight after letting it cool down a bit. Do I toss this and chalk it up as a loss, or do you think I can put it on again today and get some nice pulled pork without getting trichinosis?