I smoked 2 inch thick bone in pork chop and it came out to be crunchy. Here is what I did. I brined it on Apple juice (Apple juice, salt, brown sugar and some herbs) for 8 hrs. I smoked in WSM till the temperature became 162 degree. Smoking temp was 245 +/- 10 degree. What should I do to make it like Perry's stake house style pork chops. Any advise? By the way, there was meet on the bone and bone did not come off easiy.