The big difference between a chuckie and a point is that during the cook, a point has the flat on one side, and a fat cap on the other, which provides lots of insulation and moisture retention, the chuck does not have all that protection. This isn't a big deal if you wrap the chuck at 160ish and finish. The end product of the two is different but not crazy different, I usually chop and shred a chuck but you could do a burnt ends type meal out of it.
