And finally, served up with some previously frozen burnt ends from my Popdaddy tribute brisket. I wish I could describe the smell of smoked meat simmering in a crock pot all day, it's heavenly.
As far as using other meats, such as Tri-tip, I don't see any reason not to give it a Tri (haha). I know someone a while back used brisket with the same recipe and they were happy with it, but personally I've only used pulled pork, chicken and rib meat. And to answer the question about Blues Hog, it is very sweet but has a nice flavor. Wifey loves it, so I'll be using it in the future.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm