Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
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