 You know, we'll flip it over to color it, you know, just to get a little bit on there. But that's just more like I want to put specific heat on the spot because I'm looking to get it, you know, sizzled up a little bit, if that makes any sense. But when it's wrapped, it's wrapped and it's fat down in there. And we're just putting the heat to it. And at that point, you want to turn the heat down, too. You know, you're not looking to boil the meat, right? You're looking for a gentle braise. So you want to knock your heat down at that point to, you know, 275 if you can. You don't need to be – don't sit there and lose sleep over it.