Brisket collided with a foil pan and I nearly lost it last Saturday

I was running the pit at my buddy's block party in Austin, 14 hours deep on a 16 pound packer, and right as I pulled it off to rest, the cheap foil pan buckled. Meat hit the gravel, picked up dirt and all that lovely Central Texas grit. I scraped off what I could, wrapped it in butcher paper, and served it anyway. People said it was fine, but I know that crunch wasn't bark. Anybody else had a finish line disaster like this, or am I just cursed with flimsy pans?

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