Well...call us crazy, but we do a 90 minute to 120 minute boil. The boiling is very vigorous, a healthy rolling boil.
Ireks malt is used exclusively, with very good results. And no DMS.
And this, from Beer and Brewing:
Consider replacing a portion of the pils malt with pale malt. Even the small amount of extra kilning gets rid of a great deal of SMM.
Stick to two-row barley malt unless you have a specific reason to use six-row (e.g., brewing an American adjunct lager or Pre-Prohibition Pilsner), as six-row’s higher protein content encourages SMM and DMS formation.
Extend your normal hour-long boil to 90 minutes. If you live at high elevation, where water boils at lower temperatures, you might even need a 2-hour boil.
Boil with vigor. Get a nice rolling boil, and don’t cover the pot until it’s cool.
Chill wort rapidly. The longer it stays hot, the more SMM is converted to DMS.
Consider selecting a different yeast strain, especially for lagers, that ferments with enough oomph to scrub DMS.
Be sanitary. This goes for every beer you make, but avoiding contamination is fairly simple and prevents DMS-producing bacteria from spoiling your efforts.