2 1/2 inch thick pork chops

[effinUker]

Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...

Are you talking about a salt and water wet brine?

Sent from my SM-G955U using Weber Kettle Club mobile app

I like this brine for thick chops or pork loin:

Basic Flavor Brine
Courtesy of The Great Meat Cookbook by Bruce Aidells ($40, amazon.com)
Makes enough for 4 pork chops; for larger cuts, such as pork loin roasts, double or triple the recipe

Ingredients

3 cups water
¼ cup salt
¼ cup firmly packed light brown sugar
2 cups ice cubes
Directions

Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower.
Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.

Here's the source link: https://www.realsimple.com/food-recipes/recipe-collections-favorites/brine-recipe