sf wrote:
>
> Maybe it just needed to rest overnight!

More likely I needed to rest overnight.

The day I made it, it seemed oversmoked and dry,
but that was eating it hot, inside a sourdough
bagette. Yesterday and today, shredding it and
pan frying really helped a lot. Today, I grilled
some onions and pan-fried them before throwing
the shreads in. That worked very well too.
Because it's so smoky, it can be used almost like
a spice to transfer flavor to other foods.