Recipe - Marinated Hickory-Smoked Chuck Roast

2 pound Beef chuck roast, 1 1/2"
Thick
5 Cloves, garlic
One fourth cup Cooking oil
One fourth cup Wine vinegar
1 tablespoon Worcestershire sauce
One half teaspoon Salt
One half teaspoon Dried basil, crushed
One fourth teaspoon 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 68 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!!!

Posted to bbqdigest V5 #360 by "Carey W. Starzinger" stars@sisna.com on
Jul 06, 1997