Pork Chops - DO I have to brine before smoking?

[oakville smoker]

Another question

Yes I have tons
I have some awesome looking pork chops sitting in the freezer I would love to smoke
All the recipes I have looked at suggest brining
I have nothing against brining, just that I cannot get Mortons or anything else around here to create the brine
I see there is a recipe for a pork loin that does not call for a brine, just a sit in apple juice and a few other adds overnight

Any suggestions here would be appreciated.  I would hate to just put these on the grill when the smoker is sitting rigt beside it

[westexasmoker]

Just pulled a porkloin out of the brine and is in the smoker as I type....My other favorite thing is to Jerk a loin, which is simply mustard, jalapenos, onion and garlic all chopped and mixed then slathered over your porkloin for a rest overnight.  Heres one I did a while back

http://forum.bradleysmoker.com/index.php?topic=9808.0

C

[FLBentRider]

I don't always brine, but if you do, they will be juicier since the brine pulls salt and moisture into the meat.

[Ka Honu]

I have nothing against brining, just that I cannot get Mortons or anything else around here to create the brine

You don't need Mortons to brine pork chops; it's used for curing (more of a method of preservation) and all you're trying to do is use a brine to add some moisture and flavor.

[FLBentRider]

I use either pickling salt or kosher salt for a brine.

My Pork butt brine has water, salt, molasses.

[oakville smoker]

Thank you much
I will pick some salt up today and create a brine for these puppies
Happy smoking all !