2 lb. beef chuck roast
5 cloves garlic, peeled
1/4 c. cooking oil
1/4 c. wine vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dried basil, crushed
1/4 tsp. pepper
Hickory chips

Stud roast with garlic, placing cloves evenly by inserting the tip of a knife into meat and pushing cloves into meat. Combine remaining ingredients. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat, cover and refrigerate 6 to 8 hours, turning roast occasionally. About 1 hour before serving, soak hickory chips under enough water to cover; drain chips. Add chips to coals in outdoor grill. Cook on one side for 25 minutes. Brush occasionally with marinade. Add more hickory chips after 20 minutes. Turn roast and grill 20 minutes more, brushing occasionally with marinade. Remove garlic; season to taste with salt and pepper. Slice and serve.