With a little further research, it looks like the kettle is from a weber performer. Thus, it has the bracket already.
Looks like I'm back to rigging something up. But the steel cross braces are a nice idea. Maybe I can hang it with just some steel angles tapped into the kettle with SS bolts.
Yes, the older 22.5" kettles have the bracket, and then it's 1.25" square steel with high-temp paint. The kettle and work surfaces are not attached to the frame. There's a small cutout in the front where the tubing slides into - it all drops in and out for easier cleaning. I don't see the bracket sold online, but using an L bracket would be the same.
I found that drilling into it and adding bolts as needed (for resetting the grill angle), was not problematic. I've got 2.5" of space between the kettle and the oak and that's more than enough. There are no heat issues. This kettle is about 15-20 years old.
Regarding the rub, I started with this http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm
, but tweaked it quite a bit. For example, I use a blend of chili, cayenne & habinero powders to get a smooth even heat that lasts a bit, but it took a while to figure out where to get quality spices (Penzeys).
The other item worth mentioning is using a Maverick dual wireless temperature monitor ($40-$80). I couldn't dial in the process without it.