Smoked Teriyaki Barbecue Pork Sirloin in the Smoker
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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 original rub and smoked to perfectly done.
- 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
- Pork sirloin roast(s)
- Bottled teriyaki sauce
- Jeff’s original rub
- Jeff’s barbecue sauce (optional)
Remove the pork sirloin from it’s packaging and give it a good rinse under cold water.
Place the roast in a large zip top bag
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.
Put the bagged meat in the fridge for at least 4 hours or up to 8 hours if possible.
When the marinate time is over, remove the pork sirloin from the bag to season it.
Do not rinse the marinade off.
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 .
Be generous!
Leave the rubbed meat laying while you go 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 even 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.
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 were told to cook pork to 160°F to make sure it is safe. Back in 2011, the 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 formula here | Purchase bottled 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.
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.
After resting, slice it up and serve it immediately.
Can you see how juicy and tender that is?!
Printable Recipe
Teriyaki Barbecue Pork Sirloin
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.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 -6
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
- Pork sirloin roast (((s)))
- Bottled teriyaki sauce
- Jeff’s original rub recipe
- Jeff’s barbecue sauce (((optional)))
Instructions
Step 1: Marinate
- Remove the pork sirloin from it’s packaging and give it a good rinse under cold water.
- Place the roast in a large zip top bag
- 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.
- 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.
- 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.
- Be generous!
- Leave the rubbed meat laying while you go get the smoker ready.
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.
- 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 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
- 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.
- After resting, slice it up and serve it immediately.
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I’ve often wondered about injecting the sauce in an addition to the marinade. Would it be too much and over power the meat?