 I let it rest out. Generally, we're cooking in the summer, and it's pretty hot. So if it's hot, I'll just set it on one of my other smokers that's off. My brisket in the competition is usually coming off at about 1130. And, of course, brisket turn-in is about 130. So I start processing. So it's sitting there for about an hour and a half before I start messing with it. If it gets done too early and I'm worried about it dropping too much, I want it to drop into the 150s.