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.
Course Entree
Cuisine Hot Smoking
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 4-6
Author Jeff Phillips
Ingredients
1Pork sirloin roast
1bottleteriyaki sauce
¼cupJeff's original rub
¼cupJeff's original barbecue sauceoptional
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.