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.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."