 And you're running, what, around 300 when you're cooking a brisket? I do. I cook hotter. You know, no matter what kind of pit, I'm running at 300 to 325. We call it a strong 300. So I'd say usually about 325 is what we're putting it on. And you're going to cook it for two or three hours out of smoke. And you're just looking for a color. You know, it's not the same every time, but at that temperature. And we also move it around. You know, depending on your pit, we'll flip it. You know, a lot of times we cook on, you know, when we're cooking on those barrels, that heat source is directly below it.