Originally Posted by retired trucker
+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.
People don't like to hear "put it in the oven" because it dosen't sound verry bbqish but after it's wrapped all you need is a heat source. No smokre will ever penatrate reynolds foil so you might as well make it a little easier on yourself and put it in the oven. The only thing is people might start licking your stove!!!