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.

• Prep Time: 15 minutes
• Marinate Time: 4-8 hours
• Cook time: 2 hours
• Smoker Temp: 225°F (107°C)
• Meat Finish Temp: 145°F (63°C) 
• Recommended Wood: Hickory

• Pork sirloin roast(s)
• Bottled teriyaki sauce
• Jeff’s original rub
• Jeff's barbecue sauce

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 cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan fill it up.

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 pan with a rack for easy transport to and from the smoker.

Cook the meat at 225°F (107°C) for about 2 hours or until it reaches an internal temperature of 145°F (63°C).

For more teriyaki/bbq flavor, you can mix 2 parts teriyaki sauce with my original 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?!

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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 Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Servings: 4 -6

Ingredients

• ▢ 1 Pork sirloin roast
• ▢ 1 bottle teriyaki sauce
• ▢ ¼ cup Jeff's original rub
• ▢ ¼ cup Jeff's original barbecue sauce (optional)

Instructions

• 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 then 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.
• Place the meat in a foil pan then apply Jeff's original rub to the entire surface of the pork sirloin roast.
• Prepare the smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
• Once the smoker is ready, place the meat directly on the grate or you can use a pan with a rack for easy transport to and from the smoker.
• Cook the meat at 225°F (107°C) for about 2 hours or until the pork sirloin reaches an internal temperature of 145°F (63°C).
• 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.
• 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 the rest, slice it up and serve immediately.

Notes

To cook indirect on a 3-4 burner gas grill: Light one or two of the burners on one side. Place the meat on the opposite side over unlit burners.

To cook indirect 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.

Note: 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.

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