Yeah I've used Alton Brown's brine. It's great. But if you cook them right they can be juicy without a brine.
I was watching a TV show on "state fair food" and the fair in Texas had a booth that sold bone in smoked pork chops. Looks like the chops were smoked for a couple of hours at low smoking temp. Then brushed with BBQ sauce. Looked AMAZING!
Weber Performer, 18.5" WSM, UDS.