Dropped a 40 pound brisket at 6 AM, here's what I did next

Last Saturday at the stall in Portland, I was unloading the smoker and the foil pan just gave out. Meat hit the parking lot gravel, fat side down, and I froze for a solid ten seconds. I scooped it up, rinsed it with bottled water, re-seasoned the outside, and threw it back on for another hour. Sold every slice at full price, but I keep wondering if anyone noticed the grit. Has anyone else had a big drop like this and actually served it, or did you just eat the loss?

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