Smoked Pork Sirloin Recipe

This Smoked Pork Sirloin is lean, juicy, and full of bold smoky flavor. With a savory dry rub and low-and-slow smoking technique, this recipe delivers a tender, crowd-pleasing main dish perfect for backyard BBQs, holidays, or casual family dinners.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 4

Course: BBQ, Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Pork & Rub
2 lb pork sirloin roast
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp chili powder optional for heat
Optional Glaze or Finish
1/4 cup BBQ sauce for brushing during last 10–15 min of smoking

Equipment

1 Smoker or Pellet Grill
1 Meat thermometer
1 Mixing bowl
1 Aluminum Foil or Butcher Paper
1 Tongs

Method

Preheat the Smoker: Set your smoker to 225°F (107°C). Use wood chips like apple, cherry, or hickory for rich flavor.
Prepare the Pork: Pat the pork sirloin dry with paper towels. Rub all over with olive oil. In a bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder. Coat the pork evenly with the dry rub.
Smoke the Pork: Place the pork sirloin directly on the smoker grates. Close the lid and smoke until the internal temperature reaches 145–150°F (about 2.5 hours).
Optional Glaze: In the last 15 minutes, brush the outside with BBQ sauce if desired for a sweet and smoky glaze.
Rest: Remove pork from the smoker and tent loosely with foil. Let rest 10 minutes before slicing.
Serve: Slice thinly across the grain and serve with your favorite sides!

Notes

For juicier pork, avoid overcooking past 150°F.
Great served with coleslaw, grilled corn, or garlic mashed potatoes.
Leftovers make excellent sandwiches or wraps the next day.