Pork sirloin tip roasts are one of the cheapest cuts of pork I have seen but I have stayed away from them because I didn’t know much about the cut or how to cook it.
I went ahead and picked up a few and Costco and gave them a try. Turns out that they are pretty easy to work with and are mighty tasty coming off your smoker.
Each sirloin tip roast weighs a little over two pounds and Costco is currently selling them as a four pack.
The Costco roasts are pumped with a pork broth brine. If the roast you are working with has not already been brined then you will want to do this step yourself.
How to Smoke a Pork Sirloin Tip Roast
I smoked these roasts using the same general method that I use to smoke a pork loin.
- Season with a dry rub
- Smoke at 250F with apple to an internal temperature of 145F
- Wrap in foil with barbecue sauce and cook to an internal temperature of 195F.
The Dry Rub and Barbecue Sauce
I really like a sweet flavor profile with lean smoked pork. I used Sweet Baby Ray’s Sweet and Spicy barbecue sauce in the foil wrap and the recipe for the dry rub I used is given below.
- 4 Tbls brown sugar
- 2 Tbls smoked paprika
- 2 Tbls kosher salt
- 1 Tbls chili powder
- 2 tsp black pepper
- 1 tsp chipotle powder
The Best Internal Temperature?
I actually smoked two roasts and took them to two different internal temperatures to see which was better.
The roast on the left was smoked until it hit 145F internal and then it was rested and sliced. The roast on the right was the one I wrapped in foil and took to 195F.
The roast that had been taken to 195F was a much better product. It was much more tender than the roast cooked to 145F and the brine had kept it insanely juicy inside.
Smoked Pork Sirloin Tip Roast
- Pork Sirloin Tip Roast about two pounds
- 4 tbsp brown sugar Dry Rub
- 2 tbsp smoked paprika Dry Rub
- 2 tbsp kosher salt Dry Rub
- 1 tbsp chili powder Dry Rub
- 2 tsp black pepper Dry Rub
- 1 tsp chipotle powder Dry Rub
- 1/2 cup Sweet Baby Ray's Sweet and Spicy BBQ Sauce
- Combine the dry rub ingredients and mix well.
- Season the pork with the dry rub on all sides.
- Smoke the pork at 250F with apple wood for two hours or until an internal temperature of 145F is reached.
- Wrap the roast in aluminum foil with the barbecue sauce and continue cooking for two hours or until the internal temperature reaches 195F.
- 2 quarts water
- 1/2 cup salt
- 1/2 cup sugar