Well, for those of you who are following, I haven't heard back from Steve yet but I went ahead and followed his recipe for the brine. I smoked 4 of the pork chops on Monday. After smoking them for around 4 hours they were done with an internal temp. of 145*. I did something different this time, I hung the chops on bacon hangers, thinking the smoke would penetrate them better, kind of like a ham or turkey. I didn't use his rub, just slightly peppered them before smoking.
The results are, when I opened the door to pull them from the smoker, they didn't look done, the fat looked raw yet and the coloring on the bones didn't look right. So, I rechecked the internal temp. with my thermopen and that was OK. Only thing I could think of was to turn the grill on high and sear all the edges and then lay them down for a minute or two on each side. After doing that, they looked good enough to eat. I must say, they were delicious. Tasted like a hamy chop.
Only thing I can think of next time to make them look better would be to lay them flat in the smoker and maybe alittle closer to the heat. Anybody got any other suggestions for me?