Using Tenderquick really isn't a brine, thats a cure, and that's why you got the hammy taste.
The accepted rule of thumb has been a 1-1-1 recipe for a brine. 1 cup of kosher salt (Morton for reference), 1 cup of sugar and 1 gallon of water.
A good reference is the great Brining 101 that Smokin' Okie published a while back...
There is also a good discussion on brining here...
Also, I prefer chops grilled, not smoked. You can get a smoke flavor using a foil packet of chips it you want, and you can also do a reverse sear on the chops by cooking indirect until they are 125-ish internal and then finish direct until they hit you desired internal temp.
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