Well, dang it! I forgot to mention that completely, didn't I? I did brine them. Roughly half cup of Morton Tender Quick to 5 cups of water, some rosemary, and peppercorns. The were refrigerated in the brine for 24 hours. I will edit my initial post to show that so everyone sees it without reading the whole thread. Thanks IamMadMan, I can't believe I vapor locked on that one.
Also as I am reading other similar threads here, I see that the hammy aspect is normal. So I think these came out pretty much where they should be. I like my chops pretty moist so I may play with this down the road, particularly if I get a cold smoke setup. But I am happy to serve these tomorrow to friends.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ