Sam,
I have done quite a few briskets on the kettle w/ very good results. I put my usual rub on the night before and can do a 6-8 lb piece w/o problem. Take your chimney and fill about 3/4 full w/ Kingsford, after it is lit dump it and divide it in half. I put the pan between the coals and carefully fill w/ water. Then a take an adjustable rack and put the brisket in it standing up. You may need to play w/ this due to tightness of the lid. The last thing I do is the add the wood and adjust the vents.
I add a few pieces of charcoal and wood to each side every hour or so. Generally you will get a good result in about 4-5 hours. Don't forget to foil it for at least an hour before cutting.