 You know, you've got the flat, which is kind of the leaner one up top, and you've got the point down below. And, you know, in Kansas City, traditionally, the burnt ends. In Texas, they'll slice them both. You know, you'll get your fatty and your lean. You know, at home, I just kind of take a little bit of that fat off the top of that point. But other than that, I kind of leave them together and just season them up. And, you know, you might run an injection through it. You know, you can find good commercial injections at any barbecue store. Man, they're all good. They've got phosphates in them, which is the most important thing, which kind of helps the thing hold moisture.