Barbecue and teriyaki is an excellent combination as demonstrated with this smoked pork sirloin roast marinated for several hours in teriyaki sauce and then rubbed with my barbecue seasoning (purchase recipes here) and smoked to perfectly done.

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Helpful Information
  • Preparation time: 15 minutes
  • Marinate Time: 4-8 hours
  • Cook time: 2 hours
  • Smoker temperature: 225-240°F
  • Meat finish temperature: 145°F
  • Recommended wood: Hickory
What You'll Need

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My original rub works as an amazing seasoning on this smoked pork sirloin after being marinated for several hours with teriyaki sauce. The sweet and spicy aspects  of my rub really shines on pork.

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

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Step 1: Marinate

Remove the pork sirloin from it's packaging and give it a good rinse under cold water.

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Place the roast in a large zip top bag

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Pour enough teriyaki sauce over the meat to fully coat.

Press the air from the bag and zip it closed to create a vacuum and help the marinade to stay close to the meat.

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Put the bagged meat in the fridge for at least 4 hours and up to overnight or 8 hours.

When the marinate time is over, remove the pork sirloin from the bag to season it.

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Do not rinse the marinade off.

Step 2: Season

I like to place the meat in a foil pan to contain the mess.

Coat the entire surface of the pork sirloin roast with my original rub (purchase recipes here).

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Be generous!

Leave the rubbed meat laying while you go get the smoker ready.

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Step 3: Get the Smoker Ready

Prepare the smoker for a 2 hour cook at about 225-240°F with enough smoking wood for at least 1 hour. I used Hickory this time but almost any smoking wood will work great.

You can also use a grill as long as you set it up for cooking indirect.

Note: to cook indirect on a typical 3 or 4 burner gas grill, only light one or two of the burners on one side. Place the meat on the opposite side over unlit burners. 

On a charcoal grill, place coals on both side of the grill and place a metal pan of water in the center between the coals. The meat goes directly over the water pan.

Smoke will come from wood chips wrapped in foil and placed over the coals or over the lit burners. Replace wood chips as needed to keep the smoke going for at least 1 hour.

Step 4: Smoke Cook the Pork Sirloin

Once the smoker or grill is ready, place the meat directly on the grate or you can use a Bradley rack for easy transport to and from the smoker.

Cook the meat at 225-240°F for about 2 hours or until it reaches an internal temperature of 145°F.

Note: For years now we have been told to cook pork to 160°F to make sure it is safe. Recently, this safe temperature was reduced to 145°F. I do understand that some folks do not deal well with change (yours truly) but if you can manage it, you will find that pork is so much better at this lower finished temperature. It ends up a lot more moist and flavorful due to it not being cooked to death.

For more teriyaki/bbq flavor, you can mix 2 parts teriyaki sauce with my barbecue sauce (purchase recipes here) to make a uniquely delicious flavored sauce for this smoked pork sirloin. Apply the sauce a couple of times during the last 30 minutes in the smoker.

Step 5: Serve it Up

After removing the meat from the smoker, tent a piece of foil loosely over the meat and let it rest about 10 minutes before serving.

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After resting, slice it up and serve it immediately.

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Very juicy and tender!

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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

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Printable Recipe

Teriyaki Barbecue Pork Sirloin
 
Prep time
Cook time
Total time
 
Barbecue and teriyaki is an excellent combination as demonstrated with this smoked pork sirloin roast marinated for several hours in teriyaki sauce and then rubbed with barbecue seasoning and smoked to perfectly done.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 4-6
Ingredients
Instructions
Step 1: Marinate
  1. Remove the pork sirloin from it's packaging and give it a good rinse under cold water.
  2. Place the roast in a large zip top bag
  3. Pour enough teriyaki sauce over the meat to fully coat.
  4. Press the air from the bag and zip it closed to create a vacuum and help the marinade to stay close to the meat.
  5. Put the bagged meat in the fridge for at least 4 hours and up to overnight or 8 hours.
  6. When the marinate time is over, remove the pork sirloin from the bag to season it.
  7. Do not rinse the marinade off.
Step 2: Season
  1. I like to place the meat in a foil pan to contain the mess
  2. Coat the entire surface of the pork sirloin roast with my original rub.
  3. Be generous!
  4. Leave the rubbed meat laying while you go get the smoker ready.
Step 3: Get the Smoker Ready
  1. Prepare the smoker for a 2 hour cook at about 225-240°F with enough smoking wood for at least 1 hour.
  2. You can also use a grill as long as you set it up for cooking indirect.
  3. Note: to cook indirect on a typical 3 or 4 burner gas grill, only light one or two of the burners on one side. Place the meat on the opposite side over unlit burners.
  4. On a charcoal grill, place coals on both side of the grill and place a metal pan of water in the center between the coals. The meat goes directly over the water pan.
  5. Smoke will come from wood chips wrapped in foil and placed over the coals or over the lit burners. Replace wood chips as needed to keep the smoke going for at least 1 hour.
Step 4: Smoke Cook the Pork Sirloin
  1. Once the smoker or grill is ready, place the meat directly on the grate or you can use a Bradley rack for easy transport to and from the smoker.
  2. Cook the meat at 225-240°F for about 2 hours or until it reaches an internal temperature of 145°F.
  3. Note: For years now we have been told to cook pork to 160°F to make sure it is safe. Recently, this safe temperature was reduced to 145°F. I do understand that some folks do not deal well with change (yours truly) but if you can manage it, you will find that pork is so much better at this lower finished temperature. It ends up a lot more moist and flavorful due to it not being cooked to death.
  4. For more teriyaki flavor, you can mix 2 parts teriyaki sauce with my barbecue sauce to make a uniquely delicious flavored sauce for this smoked pork sirloin. Apply the sauce a couple of times during the last 30 minutes in the smoker.
Step 5: Serve it Up
  1. After removing the meat from the smoker, tent a piece of foil loosely over the meat and let it rest about 10 minutes before serving.
  2. After resting, slice it up and serve it immediately.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

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