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