Directions

1. Preheat your smoker to 275°F. Using a propane torch, blacken the surface of a cedar plank. Set aside.
2. Slice one of the lemons, and squeeze the juice of the half lemon over the flesh of the salmon.
3. Mix the salt, pepper and brown sugar. Season the flesh with the rub mixture. Place the sprig of rosemary on top of the fish. Top the rosemary with the lemon slices.
4. Transfer the filet to blackened cedar plank. Place the plank in the smoker and cook until the internal temperature reaches 140°F. Remove from cooker, and discard lemon slices and rosemary before serving.