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1 Teaspoon Salt
1 Teaspoon Pepper
4 Clove Garlic peeled
1 Tablespoon Worcetershire Sauce
1 Cup Vegetable Oil
1 Teaspoon Basil Leaves
1 Beef Chuck Roast
1 Cup Wine Vinegar
2 Cups applewood chips
Insert the tip of a knife in meat and push garlic into meat. Combine oil, vinegar, Worcestershire sauce, salt, basil and pepper.
Place meat in a plastic bag; add marinade. Refrigerate overnight. Soak chips in water for 30 minutes; drain.
Prepare fire - when coals have grayed over, arrange around drip pan and add chips to coals.
Drain meat, reserving marinade. Place roast on grill over drip pan. Grill 25 minutes, covered.
Brush occasionally with marinade. Turn roast, grill an additional 20 minutes for medium. Remove garlic before serving.