Brined Pork Chops- Lo&Slo or Fast&Hot?

GreenEggs&Ham

I've got 4 aprox. 1" thick pork chops brining currently in the 'fridge, for tonight's dinner. Wondering what that collective thinks about cooking method. True grilling at high temp, (like steak) or slow smoked. Realize that each produces a different result as it regards the taste, it's really more about tenderness and the consistency of the results I'm wondering about.
Thanks for the feedback!
Pat

Chubby

GreenEggsHam,[p]
For me....Its sear and dwell !! [p]Most hogs today are bred for leaness. The lo/slo method can render what intermusclar fat there is...out![p]Let's stamp out dry pork!![p]
Chubby

Smoked Signals

Chubby,
You got my vote. Hot and Fast.

Chubby

Smoked Signals,[p]Thanks for your support![p]
Chubby[p]"Eat heavy...Dress cool"!!

BlueSmoke

GreenEggsHam,
T-Rex 'em! 750+° 2 minutes per side. Let 'em rest while you drop the temp to 400° to finish (I like 135° internal).[p]Ken