 barky, you know, nice looking. You don't want to burn it, but a nice, good looking brisket. Get a little bit of char on there. And at that point, man, I think, you know, controversial here, but I think you got to wrap it. And I usually wrap at the restaurants. We wrap in butcher paper. I think that's probably a pretty good way to go at home. But what wrapping it does is it allows it to almost braise in there. And it keeps you from losing all that moisture while you can get the meat tender.