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Marinated Hickory-Smoked Chuck Roast

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2 pounds beef chuck roast; 1 1/2" thick
5 each cloves; garlic
1/4 cup cooking oil
1/4 cup wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil; crushed
1/4 teaspoon pepper
1 dash hot pepper sauce

Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove knife. 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 occasionally. 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 occasionally with marinade and add additional chips. Turn roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic and serve. By "Carey W. Starzinger" on Jul 06, 1997. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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