Similar to that popcorn smell, I can see that. It is close. I think aroma is such a good way to tell where you are in a cook. I am still thinking that the smell of BBQ changes from stall, to almost done to done. You can definitely smell when the rub and protein in the meat is setting off and coming out of stall, assuming you have not wrapped in foil.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."