 But other than that, I kind of leave them together and just season them up. And, you know, you might run an injection through it. You know, you can find good commercial injections at any barbecue store. Man, they're all good. They've got phosphates in it, which is the most important thing, which kind of helps the thing hold moisture. And they get a little bit of flavor. But, you know, that's the step you can skip. It just depends on how much work you want to get. But just season it up really good and throw it on the pit. I mean, you know, I think a lot of times people just overthink stuff too much on these things. You know, briskets are a good hunk of meat. Yeah.