Well, that is a bummer. And I hope you can get it back together.
I am one to not believe that there is any one way, or that you must follow any instructions perfectly, what you must do is cook, and cook often, or cook a long time, get a feel for things, learn how fire works etc...
I have been cooking over a live fire going on around 35 years now, and from time to time, I still surprise myself with a nailed cook, or a lesson learned.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."