Just finished up a brisket flat in the 050 last night, took about 11 hours at the 225 setting. I've been good about lining the bottom of the smoker with foil, wouldn't cook without it. However, I spaced foiling the diffuser and now I have some lovely baked-on stuff on top. I can clean that, but here's the hitch...
You're still gonna have drippage (is that a word) onto the diffuser, foil or not, which can contribute to a burnt vapor/taste in the meat. What about using a third-sized, 2 1/2" deep steam table pan filled about half way with water or beer or something? That size pan should cover the width of the diffuser and keep drippings off of it. You'd loose that amount of space on the botom rack, but what do ya think?
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