Chuckie sounds like a great option, though they can have a tendency to take a while so be prepared for that.
Not sure what they would call it in Canada, should still be under chuck roast.
You can do anything with them you want as far as rub.
I have injected them with honey, spicy rubs, peppered rubs, and my favorite dish is smoked Italian beef sandwiches.
Here's a link to an Italian beef thread...http://smokingmeatforums.com/forums/...ad.php?t=81077
Or you could always go for it and attempt a brisket, but they aren't quite as forgiving as other meats...