Scotty, I just made these last weekend:
6or7 pork chops, bone-in (around 2" thick)
brine in: 64oz. apple juice or cider
1 cup b grade maple syrup
1 cup morton kosher salt
5 count off a handle-sized captain morgan
brine for a couple of hours (I was at the bar so they went about 2.5 hours)
give them a little rinse after brining to remove some salt coverage
smoke with maple and apple mixture (half and half), try to keep the temp down at about 215* to 225*, these chops cook pretty quick
the ones on the top rack took about 1 hour, 15 min+/- to get to 145*
the ones on the bottom took about another half hour after putting them on top....
make a finishing sauce for them: 8oz tomato sauce
1/8 cup (can't remember how many tbsp. that is) of the b grade maple syrup
1/8 cup cider syrup
1 tbsp worcestshire
1 tbsp captain morgan
1/4 tsp. cinnamon
dashes of salt and pepper
1 tbsp cider vinegar
bring this to a boil and then simmer for 15 min. to half hour
the best part about making this meal (other than it being really easy) is that you can do the chops and sauce a day or two before. I don't usually sauce them until I reheat on the grill. When you want to eat 'em, slap 'em on a blazing grill to reheat and make some grill marks, sauce 'em and you're good to go. It also lets you try them first to see if you want to make any mods to the sauce.....
p.s. I got the cider syrup at that cider hollow place on rte 100 just south of Stowe - try some of their mustards too, they're pretty good.
sorry, forgot to include the vinegar for the sauce, added that....
If you're not using Gibson and Marshall, you're a wanker! - Ian St. Ian