 specific heat on the spot, because I'm looking to get it, you know, 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 the heat to it, and just, and at that point, you want to turn the heat down, too, you know, you're not looking to boil the meat, right, you're looking for a gentle braise, so you want to knock your heat down at that point to, you know, 275, if you can, you don't need to be, don't sit there and lose sleep over it, or, you know, get too concerned about your