I smoked some pork chops yesterday, using Steve's Bourbon-brine recipe. I smoked them indirect over hickory for 20 min, then direct for about 8 min.
In the end they were very good, but the smoke flavor that was imparted, which was very good, eliminated the rest of the marinade flavors. Moreover, I couldn't help but think that the pork now tasted like just about any other cut of meat that was smoked.
Is this just me? Is it just the hickory that I used? Any other thoughts on this subject?