LOL I just typed out a long post and then lost it.
Deud, you sure have a lot of faith in me...lol I hope I never let you down.
I know everyone has their favorite way to do chops.
One of my favorites is to brine them in a mixture of 8 cups of water mixed with 1/2 cup of sugar and 1/4 cup of kosher salt.
To this you can add any flavoring you like.... my favorites are cloves of garlic, crushed red pepper, black pepper, bay leaves.
I let them cure overnight.
Another method is using 4 cups of water mixed with 1 cup of tenderquick...to this you can also add your favorite flavors....garlic etc..
The chops cure in this brine overnight.
Another way is to make a dry rub with 1TBs of tenderquick per pound of meat....you can add what you like to this too. Rub on the meat, shake off any excess and let it cure for 6 to 8 hours.
Soak or rinse the chops off in cool water before smoking.
I know everyone does it a different way, but I like to smoke them at 250 until they reach an internal temperature of 165...then let them sit covered for a half an hour.
If you decide to use a dry rub or anything on the chops before smoking, keep in mind that they are already salted.....
Hope this helps.
The first method will not give them a pink color, the tenderquick methods will.
Forgot to mention....the thicker the chop the better. :)