 Yeah, I mean, man, there's so much in there already, you know, especially if you've left that fat cap on there, that it's going to be wet by the time you're done. But if you want to oil it down or tallow it down, I'm not going to argue with you for sure. And sometimes we'll squirt a little squirt butter over the top of that brisket depending on how we're cooking, you know, to kind of keep that top moist. You know, it'll start to dry up. You know, you don't necessarily want that. But, you know, definitely adding a little bit of fat into that wrap is not going to be a bad thing. And if you're wrapping in foil, that's one of the benefits of doing that is you can actually add a little bit of broth or a little bit of liquid.