Bream Pole
Senior Member
I bought a U.S. Choice grade packer and halved it and froze the flat end and smoked the Point end. Moderately seasoned it with salt, pepper, Lowery's (tobasco powder added) Seasoned Salt, and a salt, pepper, onion powder, garlic powder, dehydrated lemon peel, basil, marjoram, parsley concoction I make up for steak and brisket. It took 12 hours + a little, and I didn't take it off until around 2:30 am with internal temp at 201, but it was worth it. Simply stated deeeeeeeelicious. Below are some pics.