help with pork chops

[stircrazy]

Ok so last night I did pork chops in the smoker.  I used my rib rub on them and then put them in for 3 hours at 200. 

as expected they were good, but a little dry for my liking.  I have hear people talking about brining, is there a simple home made brine I can use to keep them moist?

Steve

 

[oldschoolbbq]

There's some of many on the search bar at the top of the page...

http://www.smokingmeatforums.com/search.php?search=brining+Pork

here's a start

and have fun...

 

[forluvofsmoke]

When you smoke chops, the puddle of tell-tail juices on top is what tells you how much they're cooking. Then, texture check...very firm and stiff when lifted is generally over-cooked, Firm with some sag when lifted is about right, then you can make a small incision to check color. If USDA inspected pork, 145* and above is safe, 160* is med-well, with just a touch of pink. Much past the slightly pink and they're well-done, and likely will be dried-out. Oh, don't flip when smoking, just let it set, and don't cook to time when smoking or grilling...it's all about what your senses are telling you (sight and touch, mainly).

I've brined chops a few tiimes in the past...pretty good addition of flavors, though it won't really help for moisture, unless they're still a little pink:

http://www.smokingmeatforums.com/t/105971/ancho-rbp-brined-chops-with-hawg-heaven-rub-recipe-q-view

http://www.smokingmeatforums.com/t/104393/a-c-rbp-experimental-brined-smoked-chops-recipe-q-view

Eric

 

[stircrazy]

thanks for the replies guys, I just picked three hours as ribs take 5 haha.  ya they were to done for my liking.  I wondered about foiling with some juice like I do with ribs, but wasn't sure if chops would take it the same.  the wife loved them that's what counts I guess but they came out to dry for my liking. 

Steve