Sandee McKinivan
TVWBB Member
I am digitally challenged so unable to do the link wizardry, but today's Buffalo News has a piece on a local chef who does his butts for 30 hours at 220°. He says it "sweetens" the meat. This is all done in a fancy hi-tech automatic oven that shuts off automatically when the meat is done. 
Has anyone tried this ultra low & slo? What about the smoke?

Has anyone tried this ultra low & slo? What about the smoke?
