I ran about 1L into a pitcher just to make sure things were coming out kind of clear. I didn't put that back into the mashtun though, I boiled it and used it to wake up the yeast pitch. I don't think that the cloudy nature of the wort was due to the recirculation (or lack there of) since some wort I ran off after it was done was still cloudy (you know, you let it sit there for an hour and you can pull another couple cups off to make a hot scotchy with).
I checked through the grain after to see if there were any dry spots or anything in it since it didn't get mixed up, just the slowly rising water coming in from the bottom. It all seemed very homogenous, which I really didn't expect at all. The gravity I got out also was pretty much what I would expect for a no-sparge, so that points to it self mixing/wetting in an acceptable manner.