Suggestion for a Chuckie?

I like to do chuckies as chopped beef for sandwiches and tacos, similar to a brisket cook, wrap at 165 until tender....I also have plans to do a chuckie as faux burnt ends. If you're looking for something besides BBQ I make something we call 3 head pot roast, basically a oven pot roast, brown the chuckie well, remove and add finely chopped celery, onion, carrot and brown, towards the end of that add 2-3 heads worth of whole garlic cloves and brown slightly, deglaze with red wine, pot roast back in and add enough beef broth to cover the meat. I like to tie up some tyme, sage and bay leaves into a bunch and drop that in the liquid too. Cover it all and cook at 350ish until very tender, remove the cover and let the liquid reduce.....the garlic get all soft and sweet and absolutely delicious....one of my fav winter dishes!

Simple beef rub, cook to probe tender naked. Slice thin and yum.