I smoke them just like a brisket and they always turn out great.

Something else you can do is with a 1.5-2" thick chuck roast is grill it. Season with kosher salt before cooking (24 hours is best, but 1 hour in advance still gives good results) and grill just like a steak. They won't be as tender as a ribeye (but sometimes they are), but they are still tender enough, and they are delicious.