 Try to get any of the fat sizzling. You've got a little bit of that fat cap popping. If you've got some intermuscular fat, you kind of get that popping sizzling up like bacon. But the idea is to get it to look good, man. You get that barbecue look, that mahogany, nice, barky, 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 controversial here, but I think you've got to wrap it. And I usually wrap at the restaurants. We wrap in butcher paper.