_:n06001ee193674a1987ac6c1af2507ce2xb26
<http://schema.org/name>
"If you wrap the meat at 160°F it will not end up quite as dark however it will also be soft on the outside rather than crispy."
<https://www.smoking-meat.com/may-28-2015-tasty-and-tender-smoked-pulled-pork?replytocom=116866>