This was the first thing I put on the grill this summer and it went over big time. My brother-in-law said that they were the best bbq'ed pork chops he has ever eaten - he is a musician and travels a lot and has had official bbq in Kansas City and North Carolina so he knows from where he speaks. Here it is:

Risa's Pork (I used pork chops but I have done it with pork tenderloin)
Your favorite dry rub
Your favorite mop sauce
6 pork chops or one pork tenderloin
3 handfuls of hickory chips soaked for 30 minutes
(do this while the charcoal is heating up)

The day before you want to eat it, rub the pork with your favorite rub (I used an Emeril spice mix I got from the net somewhere.) Put it in the refrigerator overnight. An hour before you want to cook it, take it out and let it sit at roomm temperature. Light your charcoal and let it get a nice ash on it. Open the vents a bit on top and underneath the grill (we have an 18" Weber kettle). Put the chips on top of the coals when they are ready. Place a drip pan on one side. Put the grill rack back on top (grease it a little). Put the tenderloin on top of the coals part for a moment to sear it a little on all sides. Then put it over the drip pan. Cover and cook 17 minutes. Open and test for 150 degrees. If not completely cooked, then put the cover back on and cook for another little while (you will lose heat when you lift the cover and it takes a while for the temperature to go back up). Then take it off and let it sit for a moment.
Mop once before you put it on the drip pan and once when you lift the cover for a moment. Also once when you take it of.

Yummy!