HuskerBoard

Ha!!

I have not done smoked chops but thanks for the tip! (I have heard that before)...you know what I do love, pork steak.

The fat in the butt melts and carries away a lot of the salt.

Also, unless you're brining for hours (and most likely overnight) a lean cut like a pork chop isn't going to absorb any of that salt in a quick rub.

And also also, it's best not to use salt in a rub anyway (because lean meat is largely not porous and won't absorb it).

What beer are you drinking?

@knapplc Radial IPA from Infusion.  My “beer per bite” might have been an exaggeration...  :wasted

I did brine for about four hours, but put on a store bought rub before smoking.  Only my 2nd smoke ever, first with pork chops.  They looked really good in the YouTube video; live and learn I guess.  They weren’t terrible, I just had to scrape off the rub.  Next time, I’m just going to leave it at the brine and maybe brush on a less aggressive sauce.

Yeah, lean cuts are a little tougher to smoke right. Brining is a definite must. I usually just put whatever seasoning/flavor I want in the brine and then maybe rub a little bit more on the surface but never add more salt. Also, I usually will just grill regular pork chops and I save the smoking for the extra thick double chops. But anything that gives you an excuse to have a couple more good beers can’t be bad.

@teachercd I love grilled pork butt steaks. They’re cheap and easy (don’t require brining) but delicious. Just season as you would a steak and quick grill them to about 145. Only problem is sometimes they require a little excess trimming and waste due to some inedible fat.....well, edible but sometimes there’s a bit too much.

@JJ Husker these were about 1-1/2”-2” thick.  

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They look good!