No, the original greek gyros are also stacked meat on a vertical spit. The ground meat version, and mixing it with beef, is a relatively recent American innovation that has now become nearly universal. But its still not traditional, its just the version you find basically everywhere now.
Lanx
what temp do you normally wrap your brisket? I was thinking 175-180ish and paper. 
175 is the usual temp where ppl say wrap w/ paper/foil/foil boat, the goldee method is to wrap to 195 and put a big dollop of tallow (b/c it will be super dry) to rehydrate.
Got my 13lber out yesterday to thaw and was gonna prep and dry brine today, get up early start the cook tomorrow. I also don't think I'm go to trim it all that much. I don't give a shit if there's some crispy bits or crispy fat on some of the edges, it's not competition, or for a restaurant. You ever try injections, was thinking about using some beef bone broth?
Actually got it prepped and seasoned earlier. I trimmed a little bit of the fat off but surprisingly the fat cap on it wasn't as thick as I thought it would be. There was just a section on one of the sides that was a little thicker but you can see the thickness on the other side and it wasn't bad. It also didn't have a mohawk. And was surprisingly even or symmetrical already, just kind of long and I'm wondering if I'm going to be able to squeeze the whole damn thing on the kettle. I'll make it work though and I'm sure as it shrinks, there will be plenty of room.
I've got a few of those stupid Omaha steak styrofoam coolers from crappy Christmas gifts that I save specifically for resting meat. Figure out tossing in one of those. I just have no clue how long it's going to take on the kettle. I've done flats of corned beef that I turned into pastrami on it in the past, and I don't remember them taking maybe but five or six hours, if that.
