Intro and chuckie question

Howdy everyone! So happy to have found this forum. I have a 3 lb grass fed chuckie that I plan on cooking tomorrow but am very limited on time. My plan is to cook on the Weber Kettle with indirect heat and pretty hot (350 ish). I am not sure if I should go for rare or more typical bbq finishing temp of 190+. Then slice it thin on a deli slicer for sandwiches. My hope is that by slicing it thin I will not have the typical toughness of a quick cook. Am I wasting a decent chunk of beef by doing this? Any suggestions for finishing temp for sliced not pulled? Thanks!

Thanks for the feedback. I ended up doing a 2 hour cook on the kettle at 350 against all advice. It was too small to worry with the slicer so I sliced it by hand as thin as possible and it turned out okay. This cut really needs low and slow but I was limited on time so I went for it with not so great results but it did make a few good sandwiches. Surprisingly the bark wasn't there even with the high heat but it was pretty moist. The problem was the connective tissue never really had a chance to melt so it had to be removed by hand. Long story short a chuckie needs time on the grill. You just can't rush it. I'll go with a much longer cook next time. Thanks again.