---------- 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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