In a small skillet over medium-low heat, melt the butter. Add the garlic, stirring constantly for 30 seconds. Turn off heat and stir in lemon juice. Reserve.
Now we butterfly our lobster tails. Take a pair of kitchen shears and snip down the middle of the shell to the base of the tail fin on a cutting board.
Gently pull apart the lobster shell halves and loosen the meat from the inside of the shell while still keeping it attached at the base. Once the meat comes loose, set it on the back of the shell.
Before we smoke the lobster tails, we brush the meat with the lemon-garlic butter sauce and sprinkle with salt and pepper.
Place directly on the grill grates of a 225-degree F smoker with a water pan. Close the lid and smoke until the meat's internal temperature reaches 130-140 degrees F, about 45-60 minutes.
Remove from smoker. Brush with the lemon-garlic butter again and sprinkle with parsley if desired. Enjoy!