rhombusrhombus

Thanks anyway for doing the most replied-to AMA ever.

How do you feel about sous vide methods stretching that limit?

"The Zone" as you know defines a certain temperature range in a certain amount of time. But let's say I have a 9 pound pork butt that I smoke for 8-10 hours: it's going to be well wayward of the guidelines in its interior for much of the cooking. How does whatever agency you work for reconcile this?