Smoked Espresso New York Strip Roast

• 1 new york strip roast (any size)
• 4 tbsp ground espresso
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tbsp dried crushed basil
• 1 tbsp cayenne pepper
• 1 tsp cinnamon
• 1 cup ketchup
• 1 cup brown sugar
• 1/2 cup freshly brewed espresso
• 1/4 cup apple cider vinegar
• 1/4 cup red wine vinegar
• 1/4 cup honey dijon mustard
• 1/4 cup amber beer
• 1 tbsp worcestershire sauce
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed celery seeds
• 1 tsp chili powder
• 1 tsp cocoa powder

1. Mix the dry rub ingredients and rub the roast with as much as it will hold.
2. Rap well with plastic wrap in the fridge for 24 hours.
3. You should flip and rotate a couple of times.
4. Set up your grill for Indirect Heat.
5. With a drip pan in the middle.
6. Add water to the dip pan to create steam.
7. Place roast on the grill and add wet hickory wood chips to the fire.
8. Smoke at 325F.
9. While to roast is cooking, mix the ingredients for the BBQ sauce in a sauce pan and bring to a gentle boil.
10. Reduce the heat and simmer 15 to 20 minutes.
11. The cooking time on this roast will very with the size and the desired temperature.
12. 135F for rare, 145F for medium rare, 160F for medium.
13. When the roast is 10 to 15 from being done, start to glaze with BBQ sauce.
14. You should glaze 3 to 4 times.
15. Serve the extra sauce with the roast.
16. Let's the roast rest about 15+ mins before service and carving.
17. This recipe will work well with any beef.
18. I can't wait to try to try this with a steak.

ground espresso, brown sugar, paprika, kosher salt, garlic, ground cumin, basil, cayenne pepper, cinnamon, ketchup, brown sugar, freshly brewed espresso, apple cider vinegar, red wine vinegar, honey, amber beer, worcestershire sauce, kosher salt, garlic, onion, celery seeds, chili powder, cocoa

Taken from cookpad.com/us/recipes/272913-smoked-espresso-new-york-strip-roast (may not work)