Thanks everyone. The egg is filled and we're ready to fire it up later tonight.
The brisket is 14.5 pounds, whole packers cut. I'm going to rub it with a very light layer of mustard (thanks, Cen-Tex), and then go with Dizzy Pig's Cow Lick. I may or may not inject it with a few shots of low-sodium beef broth to ensure that it stays moist (I'm open to being persuaded one way or the other on this one). The fire has a number of chunks of cherry in it.
Made a BBQ sauce this afternoon (the basic KC from the BGE cookbook) to be used with the brisket, if necessary, and to cook the point in for burnt ends.
This has also turned into equal part beer tour. Here is the first stop: