 Yeah, because we're cooking on drums, we're fat down the whole time because we have that direct heat coming up from the bottom, and so that fat cap protects the meat. So we are 100% fat down. We'll flip it over to color it 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 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 heat to it and just