Looks perfect, Stanley. ๐
I did some about two weeks ago, and coincidently we're having some tonight cold that is fixed like tuna salad.
I break up a pretty decent size hunk and add mayonnaise, chopped onions, celery & pickled jalapenos. Flavor to taste with horseradish, a bit of chilli or chipotle powder, salt and pepper. Then squeeze some lime juice on top when on your plate.
Another concoction is a dip. Shred a piece of salmon and mix with a pint of sour cream. I use dill, salt & pepper and chipotle power to spice it up. I usually eat it on crackers as an appetizer.
Right now, I have two pork roasts for pulled pork and three slabs of ribs marinating in the fridge. They go in the smoker manana.