RE:DirkNope Dfly. Been smoking beef flank to make Montreal smoked meat. Tricky process, especially turning the tough, yet very tasty collagen into tender, chewy gelatin. Texas smoked brisket is similar. That stuff is amazing! Haven't got to that level yet. Just small 1 kg pieces. The Texans do huge chunks. Like a big blob of jelly when it's done.
So we got some pore pressure. I wonder what the LWD logs are saying. The sp looks solid. Almost like it's got a floor under it. Spending a lot of money to go after this zone. But if they hit, then the cost works out to be pennies per barrel.