OK, after thinking about it, if it were me (and there is absolutely no reason you should have to do it this way), I would make my packer brisket for Christmas dinner this way, using those ingredients:
After coming in from lighting your charcoal (or whatever method you use to get your fire started...
Sprinkle on some Yardbird, followed by some Season-All. Not too thick, just get a thin layer all over the meat with each one.
Dust with black pepper, a fair coating, but do not cake it on, just enough for it to stick.
If you have some Montreal Steak Seasoning, put a layer of that on over the top of everything, as much as you can get to stick on. This is for the chunky bits of salt, pepper, garlic and stuff.
If you have some Crushed Red Pepper flakes, sprinkle some on for a little kick, based on the heat you would like.
Let the meat rest until the pit comes up to temp, then put the brisket on, fat cap down (since your heat is coming from below...remember this is just the way I would do it).
Leave it be, only opening to refuel as needed. If you plan on foiling or any of that, do as you normally would, or planned to do. I do not foil, but then again, I don't make briskets on a kettle grill either.
Pull the meat when it is probe tender in both the flat and the point. They will not both become tender at the same time, and you must wait for it. Don't pull to early, wait for both to be probe tender.
That's it. That is how I would do it. You can do it any other way you wish, but since you basically asked what I would do, there it is.
