Reverse-Seared Colette Roast with Jalapeño Cilantro Lime Sauce

1. Season roast with salt, pepper, and granulated garlic; let rest for 2 or more hours, ideally overnight.

2. Smoke roast at 250°F indirectly until the internal temperature reaches 120–125°F.

3. Let the roast rest for 15 minutes, then sear it at 500°F for 45–60 seconds per side.

4. Allow the roast to rest again before slicing.

5. Blend all the sauce ingredients until smooth.

6. Slice the roast and drizzle with the sauce before serving.