 Yeah. No, I mean, you know, cause we're cooking on drums, we're fat down the whole time because we have that direct heat coming up from the bottom. And so that fat cap protects the meat. So, so we are, we are a hundred percent fat down, you know, we'll flip it over to color it, you know, just to get a little bit on there, but that's just more like, I want to put specific heat on the spot because I'm looking to get it, you know, sizzled up a little bit, if that makes any sense. But when it's wrapped, it's wrapped and it's, it's fat down in there and we're just putting the heat to it and just