I have read many many posts on smoked pork chops trying to get a straight answer on smoking pork chops. And so far have not found the simple info I am looking for. Iie. have a MES 30 and am a newb Could someone PLEASE just give me the facts. 1. How do I brine and what with and how long? 2. Rub? If so what do I make the rub out of? 3. What tempture do I smoke them too? 4. What do I put in the water pan. 5. Foil or not? If so, how long? 6. Sear or not? If yes, explain how. Thank you all very much for taking time to answer a newbie.