_:n2c29ad58746a4eb7b19dd91883a2b27bxb26
<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=97471>