Barbecue and teriyaki make an excellent pairing. This smoked pork sirloin roast is marinated in teriyaki sauce, rubbed with a savory barbecue seasoning, then smoked low and slow until perfectly cooked and tender.
- 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
- Bottled teriyaki sauce
- Barbecue rub (about 1/4 cup)
- Optional: your favorite barbecue sauce for glazing
Remove the pork sirloin from its packaging and rinse under cold water, then pat dry.
Place the roast in a large zip-top bag.
Pour enough teriyaki sauce over the meat to coat it completely. Squeeze out excess air and seal the bag to keep the marinade in close contact with the roast.
Refrigerate for at least 4 hours and up to 8 hours for best flavor.
When finished marinating, remove the roast from the bag—do not rinse off the marinade.
Set the meat in a foil pan or on a tray to keep things tidy.
Generously coat the entire surface of the pork sirloin with the barbecue rub, pressing it lightly so it adheres.
Let the rubbed meat rest while you prepare the smoker.
Preheat your smoker or set up your grill for indirect cooking at about 225°F (107°C). If using a smoker with a water pan, fill it.
You can also use a gas or charcoal grill set for indirect heat:
- Gas grill: light one or two burners on one side and place the meat on the opposite, unlit side.
- Charcoal grill: bank coals on both sides and place a metal pan of water in the center; cook the meat above the water pan.
Use hickory or another hardwood for smoke. If using wood chips, wrap them in foil and place them on the coals or over the lit burners, replacing as needed to maintain smoke for about an hour.
Place the roast directly on the smoker grate or on a pan with a rack for easier handling.
Smoke at 225°F (107°C) for roughly 2 hours, or until the internal temperature reaches 145°F (63°C).
If you want a sweeter teriyaki-barbecue finish, mix 2 parts teriyaki sauce with 1 part barbecue sauce and brush the glaze on the roast a couple of times during the last 30 minutes of cooking.
When the roast reaches 145°F (63°C), remove it from the smoker and loosely tent with foil. Let it rest for about 10 minutes to allow juices to redistribute.
Slice the pork sirloin against the grain and serve immediately. The result should be juicy, tender, and full of balanced teriyaki and smoke flavors.
Enjoy the juicy, tender slices.
Printable Recipe
Teriyaki Barbecue Pork Sirloin
15 mins
2 hrs
2 hrs 15 mins
4 -6
Ingredients
- 1 Pork sirloin roast
- 1 bottle teriyaki sauce
- 1/4 cup barbecue rub
- 1/4 cup barbecue sauce (optional, for glaze)
Instructions
- Remove the pork sirloin from its packaging and rinse under cold water. Pat dry.
- Place the roast in a large zip-top bag. Pour teriyaki sauce over the meat to coat, remove excess air, and seal the bag.
- Refrigerate for at least 4 hours, up to 8 hours. When finished, remove the roast from the bag—do not rinse off the marinade.
- Place the meat in a foil pan and apply the barbecue rub to the entire surface.
- Prepare the smoker or grill for indirect cooking at 225°F (107°C). If using a smoker with a water pan, fill it.
- Place the meat on the grate or on a pan with a rack and smoke for about 2 hours, or until the internal temperature reaches 145°F (63°C).
- Optional glaze: mix 2 parts teriyaki sauce with 1 part barbecue sauce and brush on a couple of times during the last 30 minutes.
- Remove the roast from the smoker and tent loosely with foil. Rest for about 10 minutes.
- Slice against the grain and serve immediately.
Notes
Gas grill (3–4 burners): Light one or two burners on one side and place the meat on the opposite side over unlit burners for indirect cooking.
Charcoal grill: Bank coals on both sides and place a metal pan of water in the center. Position the meat over the water pan for indirect heat.
Use wood chips or chunks wrapped in foil or placed on the coals to generate smoke. Replace as needed to maintain smoke for about an hour.