Ugh. My SM025 frequently has an issue tripping the GFI on my patio. I put a ~8# brisket in this morning a little before 6am. The meat went in at 42 degrees and the smoker started at 77 degrees. I checked the smoker a few minutes after the meat went in to make sure it was still on and it was. Then I went back to bed for a few hrs. When I came back at 9:30am, the power was off. I suspect that it happened quickly (should have stayed until it got all the way up to heat ... ugh). Anyway, the meat temp had come up to 70 (vs 79 in the box). If I can get the smoker going, is the meat safe anymore or do I need to chuck it? Am guessing it won't be done in time for the guests even if good, but would still have it for another day / give it away if ok. That said, don't want to get anyone sick. Thanks for any thoughts here.
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