I will find any reason to throw a piece of meat on the grill instead of cooking indoors. But after smoking a few chuckies, I must say I prefer them braised as a pot roast.
I use my moms pot roast recipe. Salt n Pepper, a light dusting of flour if you wish, brown it in the iron skillet, then pour a can of campbells french onion soup, a can of campbells beef broth, and pop it in the oven ~350 for 3 hours. At that point, throw in some potatoes/carrots and cook for another 30-45 minutes. One of my favorite meals of all time, and pretty much impossible to screw up. I specifically use campbells for this recipe as it imparts a specific flavor that works well for it.
I just can't imagine cooking one like a steak. Setting yourself up for disappointment.