I cook brisket, beef ribs and chicken on a kettle all the time.
Temperature management is fairly simple, expecially with a OTS kettle. I most often use a simple offset cook, banking the charcoal on one side of the kettle, and the meat goes on the other side. I can run a kettle for 3 to 4 hours at around 235 to 250 with this setup.
One key thing, you need to control air flow, and I do this with a large aluminum disposable pan, that I mush around to cover the part of the fire grate I am not using to hold fire on. I want to be able to add water as well, so I use a large oval roaster and just sort of massage into shape. I fill this halfway with water. I can also use one edge to hold charcoal in the pile, this works great.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."