 I let it rest out. You know, generally we're cooking in the summer and it's pretty hot. So if it's hot, I'll just set it on one of my other smokers that's off. And I'm usually my brisket in the competition is usually coming off at about 1130. And of course, brisket turn ends about 130. So I start processing. So it's sitting there for about an hour and a half before I start messing with it. You know, if I get it, you know, if it gets done too early and I'm worried about it dropping too much, I want it to drop into the into the 150s.