Marinated Hickory-Smoked Chuck Roast

---------- Recipe via Meal-Master (tm) v8.02

Title: Marinated Hickory-Smoked Chuck Roast
Categories: Beef
Yield: 1 servings

2 lb Beef chuck roast, 1 1/2"
Thick
5 ea Cloves, garlic
1/4 c Cooking oil
1/4 c Wine vinegar
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Dried basil, crushed
1/4 ts Pepper
ds Hot pepper sauce

Stud roast with garlic by inserting tip of knife in meat and pushing
cloves into meat as you remove kniofe. Make sure garlic closes are evenly
spaced.

In bow, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot
pepper sauce. Place meat in plastic bag. Set in shallow baking dish.
Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in
refrigerator; turn roast occasionaly.

About an hour before cooking soak hickory chips in enough water to cover;
drain chips. Drain meat; reserving marinade. Pat excess moisture from
meat with paper towel. Arrange SLOW coals around drip pan. Add hickory
chips to coals. Place roast over drip pan on grill. Cover. Grill 25
minutes per side. Brush occasionaly with marinade and add additional
chips. Trun roast; grill 25 minutes per side, brushing with marinade
until done. Season to taste; remove garlic; Serve- yummm!!!

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