Chuck and arm would be great like this.
(you would just cook in the smoker.)
Chuck is great slow smoked with just salt and pepper - like texas bbq.
https://twitter.com/awayslice/status/1454217028550766605?t=C9HCoqwFYFncyMpI6ai5AA&s=19
Discussion
do you smoke with or without the container?
what time/temp do you go for?
do you check internal temp with a thermometer?
forehead is the way 😂
Personally, I would go without the container.
I cook my brisket at 225F until the internal temp reaches 165F. I pull it, wrap it in butcher paper that has been rubbed with tallow, tightly wrap and fire it back on until 204F.
Rest.
both would work- in container you would need to flip the brisket every 1.5 hrs or so.
out of capntianer the marinade might start to burn. you could spritz with water or whiskey/vinegar solution.
275-300 F cooking temp.
Time is dependent on size, just watch the internal temp - which you need an instant read thermometer to do well.