 So the next thing that I would mention, because you also asked about cook temp versus your process, you're cooking at 215 degrees for 10 to 12 hours before you wrap. So I don't know if you're spritzing or if you've injected or done anything, but when you get those longer cook times at the lower temperatures, you also risk drying the meat out a little bit over that long period. Now, granted, you're cooking a prime brisket, so there should be plenty of fat there.