In a bowl, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar.

Whisk in granulated garlic, smoked paprika, black pepper, dried onion flakes, basil, dry mustard, salt and red pepper flakes.

Store in an airtight container until ready to use. Can be made a day in advance.

Pour marinade over roast in a baking dish.

Pierce roast with a fork or knife all over, pushing the marinade down into the meat.

Cover and refrigerate 4- 8 hours.

Remove from refrigerator one hour before grilling.

Heat grill to 300° with hickory for smoke flavor.

Cook roast over indirect heat with the lid closed for one hour.

Check internal temperature with a digital thermometer and continue to cook until desired doneness.