Season it up and treat it like a brisket. Chuck has plenty of fat and connective tissue so be patient with it. I'd recommend "pulling" it like a pork butt :D
It should cook a bit faster and will absolutely fall apart!
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker