Thick cut boneless chops. Brine for 4-6 hours in a water/salt/brown sugar/garlic solution. Rinse brine off and apply a good pork rub. Smoke on 225 until internal temp of 145 (about 1.5 hours). Put on a hot hot hot grill to get a nice reverse sear (couple mins per side).
Juiciest, most flavorful...