Rinse the pork chops under running water. Cut the lemon into two equal parts and rub all the chops with lemon juice. Let them stand for about 5 minutes and rinse again. Dry them with a kitchen towel.
Prepare the brine, in a bowl add the water, dilute the salt and sugar beating with a spoon. Then, in a mortar, crush the peppercorns with the cumin seeds. Add the bay leaves and rosemary. Finally, dip the chops in this preparation. Store the covered container in the refrigerator for a smallest of two hours. If possible, let them marinate overnight.
Remove the chops from the refrigerator, drain the marinade liquid and discard it. Dry the chops with a towel. Drying the chops before smoking, makes the smoking process much faster.
Sprinkle pork chops with salt, pepper and paprika. Rub them on both sides. The paprika gives a beautiful coloring to the chops, particularly when they smoke. Then varnish the chops with abundant barbecue sauce on both sides.
In the kitchen, heat a grill pan over high heat (with diagonal stripes). Add two tablespoons of oil and when it is very hot place the chops. Press them down, without moving them with a slotted spoon. The idea is that the grill is well marked, after 4 minutes the chops should have the first stripes. Turn the chops, but of orientation inside the pan, the idea is now to mark the grill crosswise, cook them 3 more minutes and turn them over to cook on the other side.
The trick to get a perfect grilling is to grease the pan, heat over high heat. Only when the pan is very hot, add the piece you want to grill, place it, next to each other if you are going to grill several pieces at the same time. Then if you can, press the pieces down a little, without moving them sideways. I press them with the potato’s masher. When you have the first stripes, turn them over. That is, if you placed the vertical chops in relation to the command of the pan, now turn them over and place them, always on the same side of the meat, to get the appetizing rhombuses that have a good grilling. Then cook them on the other side.
Then, place the chops on a greased tray. To smoke the chops, heat the smoker to 110 ° C, then add the wood of your choice. When the smoke begins to come out, then insert the tray with the chops in the smoker, these steaks take a smoking time of between 45 and 90 minutes, depending on the thickness of the fillets. We smoke them for an hour. If you have a thermometer, you can remove the chops when their indoor temperature is 70 ° C.
Remove the chops from the smoker, varnish once more with a little barbecue and serve with mashed potatoes and steamed green beans.