My brisket point turned into a soup explosion, and I'm not mad

Smoked a whole packer at home last Saturday, 14 pounds from a ranch outside Austin. The flat came out fine, but the point was way too fatty, so I threw it in a pot with onions and beef stock. Four hours later I had the richest, most ridiculous French onion style soup I've ever made. Anyone else accidentally turn their leftovers into something better than the original plan?

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