Smoked 2 pork chops today that were good, but tasted very much like ham...
-used 4 handfuls of apple wood chips
-2 hours on an electric smoker at 225, then reverse seared on a grill for 5 minutes
-chops were bone in and pretty thick, almost 2 inches maybe
-brined 24 hours in a basic salt/brown sugar/water mix
-thermometer tested and works fine
-used a very light carne asada style rub right before cooking
I accidentally overcooked the meat to at least160F (or quite a bit more), yet it was still very juicy, and quite pink on the outer rim (coincidentally whenever I grill beef ribeyes, they seem to always be red on the outer rim in the same location no matter how done they are, anyone know why that is?)
I did some internet searching and it sounds like maybe it was pre-cured by the chain store I got them at, looking for any other ideas though. Thanks!
ps- I forgot to take pictures for qview