Hey Clone. I love making chops with a wet brine. I make a basic brine with h20, salt, brown sugar, peppercorns and a few bay leaf. Whatever your basic brine is. I cut down the amount of water and add a can/bottle of ginger beer (non-alcohol) for the amount of water cut out. Depending on how much brine you make, you might need 2 or more cans of the ginger beer. I heat the h20 add the salt, sugar, peppercorns and bay leaf to melt the salt and sugar. Take off the heat and add the ginger beer. Once cool I put the chops in a sealable bag with the brine for 5-6 hours. After brine rinse the chops in cold water pat dry and season with your favorite all purpose BBQ rub (I really like the Chili Lime Rub from Oakridge BBQ). I cook the chops on high heat about 5mins a side until internal is 145. I go by temp more than time during the cook. Juicy, with a little smokey flavor, and the ginger gives an excellent flavor note.