 So we're smoking it. We're going to bring the temperature of that meat up really slowly. So we're controlling the internal temp. So we know when we sear it off, we're going to lock in the juices. And you know the internal temp's perfect, but you get the outside crust that you want. That's the technique behind it. That's a really good steak recipe. But if somebody's actually watching their weight and they want to have something a little leaner. Pork.