So I'd like to do 2 different flavour chucks in my new WSM, smoke for a bit then foil and braise. Is leaving the chucks in a tin pan going to: 1) still get a good smoky flavour? 2) affect the bottom of the roasts? while avoiding any dripping / flavour crossing? I was planning on a simple rub on one, and a tequila / lime / cliantro marinade on the other. Any hints / tips are appreciated.