 So once you're ready to cook that thing, are you giving it kind of a slow start and letting it get almost like a reverse sear where you're getting some smoke in it? Or do you just go straight to the grill and really get a good char on it? And what's your finish temp? Yeah, I go straight to the grill. And I'll usually have it around 4, 450 maybe. And I like to finish it. I'll pull it off.