_:n2c29ad58746a4eb7b19dd91883a2b27bxb22
<http://schema.org/text>
"Let the pork butt smoke out in the open grate for the entire time or you can place it in a pan once it reaches about 160°F covered with foil to help it get done a little faster."
<https://www.smoking-meat.com/may-28-2015-tasty-and-tender-smoked-pulled-pork?replytocom=97471>