Smoked Pork Sirloin Tip Roast

The night before you want to prepare the pork, rub mustard all over it and generously sprinkle with your rub. I used about 1/4 cup of rub for the 2 1/2 pound roast. Cover and refrigerate overnight.

The next day take the pork out of the refrigerator and let it come to room temperature.

Meanwhile, start your charcoal grill. Let it heat to high and once the fire calms down, move the coals to one side of the grill. Place the pork on the side of the grill without the charcoal. Cover the grill and cook until the pork reaches 150 F, about 3 hours.

Take the pork off the grill and put it on a clean platter. Loosely tent it with foil for 20 minutes so the juice runs back into the meat. Cut into slices and serve.

To make the rub: In a bowl, mix together all of the rub seasoning. Please note when making this recipe, you will have lots of rub leftover for future use. Store leftovers in an airtight container or bag in the pantry.

The rule of thumb: To smoke pork it takes about an hour per pound.