Neither is a replacement for brisket, but as I mentioned I think clod slices better. Also, clod is fine to cut in half. There isn't a big difference in one side or the other like a brisket flat and point. I normally cut mine in half or thirds (to 7-9 lbs) depending on how big a clod I buy. If you are having problems with dry brisket, I don;t think that the chuck or clod is going to solve it. They are both very lean for starters. You might as well do pulled brisket (if it is just moisture that you want) at a much cheaper price point.
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS