Prepare the Brine: In a large mixing bowl, combine the water, kosher salt, sugar, lemon slices, smashed garlic, and black peppercorns. Stir until the salt and sugar are completely dissolved.

Brine the Tilapia: Submerge the tilapia fillets in the brine. Cover and refrigerate for 30 minutes. This helps to keep the fish moist and flavorful.

Mix the Seasonings: In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.

Prepare the Fish: Remove the tilapia from the brine and pat dry with paper towels. Brush both sides of each fillet with olive oil.

Apply the Seasonings: Sprinkle the seasoning mix evenly over both sides of the tilapia fillets. Let them sit at room temperature for about 10 minutes to absorb the flavors.

Preheat the Grill: Preheat your Pit Boss grill to 180°F to 225°F, setting it up for indirect cooking.

Prepare the Wood Chips: Soak your wood chips in water for about 30 minutes. Drain and place them in a smoker box or wrap them in an aluminum foil pouch, poking holes in the foil to allow smoke to escape. Place the smoker box or foil pouch on the grill.

Place the Fish on the Grill: Arrange the tilapia fillets in a grill basket or on a sheet of aluminum foil to prevent sticking. Place the basket or foil on the grill grates.

Smoke the Fish: Close the lid and smoke the tilapia for 1.5 to 2 hours, or until the internal temperature reaches 145°F. Use an instant-read meat thermometer to check the temperature.

Check and Maintain Temperature: Make sure the grill maintains a consistent temperature throughout the smoking process. Add more wood chips if necessary to keep the smoke going.

Remove and Serve: Carefully remove the tilapia from the grill. Let it rest for a few minutes before serving.