Originally Posted by retired trucker (Post 2643053)

+1 for the above. I use a diffuser on mine and would not go back to smoking a brisket without one.

Another option would be to go low and slow and after the stall, wrap in foil and finish in the oven at about 275 or so. By the end of the stall, the brisket will have absorbed all the smoke it is going to effectively. Turn it over fat cap up when you wrap and put it in the oven. Then probe as usual through the foil untill it probes like "buttah". I have done several like that and they all wound up great.

Blessings,
Omar

Originally Posted by CarlBQ (Post 2643412)

Just now getting started on learning my UDS (Big Poppa kit).
What is the benefit of the diffuser?
I cooked my first brisket (about 13lbs untrimmed) on it this weekend without a diffuser, or water pan.
Went around 275-325 for about 8 hours or so, fat cap down the whole way. Never wrapped either.:

http://imageshack.us/a/img818/5854/2zfn.jpg

It was pretty good, but I figure if it can always be better :mrgreen:

Carl