I chose a pkg of 1 1/2 inch thick pork loin chops and did a basic brine of water, sugar, salt, garlic & onion powders, and some red pepper flakes. After drowning the piggie pieces for half a day or so, I did a good rinse then slathered on a 'kitchen sink' kind of paste I threw together -- on one side for those who are minimalists and both sides for the more adventuresome ones. (Now I'll have to write down approximate quantities for next time). I chose hickory today. To the smoker they go!
After a bit...
And final product...
215 degrees-ish for about 2 1/2 hours and internal temp of 155.
Could not tell it was 'the other white meat'.
Even my pickiest of eaters told me more than once it was 'perfect'. Success!
Not bad for a chick!
CLP (Cheap Little Brinkmann)