Here's a recipe that will make some dandy fully smoked pork chops.
Take a whole pork loin and trim the fast, then cut into thin (1/4 -3/8) butterfly chips.
Now make a brine. It should be 1 cup water to 1.5 tablespoons of salt.
Add cayenne pepper, cumin, fine ground white pepper, and fine ground green pepper to taste. If you want you can mix this up before putting in the brine, but you should definitely check before adding the pork
Then add a couple splashes of Lea and Perrins and about half a shot of Kentucky Bourbon. Mix with a whisk and place the meat in the solution such that it is fully submerged.
Let stand for 24 to 48 hours. Rotating the meat as seen fit. Then pull out of the brine and let drip dry in a colander.
Finally, they're ready to go on the smoker. Keep the applewood, hickory, or maple going in the first couple hours until the surface of the meat starts to "cure". After that you can let it run on less smoke.
Pull when meat is dry and can be pulled apart revealing internal fibers. Eat and enjoy.