 And you're running, what, around 300 when you're cooking a brisket? I do. I cook hotter. No matter what kind of pit, I'm running at 300 to 325. We call it a strong 300. So I'd say usually about 325 is what we're putting it on. And you're going to cook it for two or three hours out of smoke. And you're just looking for a color. It's not the same every time, but at that temperature. And we also move it around. Depending on your pit, we'll flip it. A lot of times when we're cooking on those barrels, that heat source is directly below it.