WHT_MTNMAN

I wanted to get another one that was good for about anything so I got a Saxon 9. I've shot it a little bit on my 9mm as it is at the "gun shop" on layaway and I seem to like it a lot. We will see how it performs on long guns.

Its a 25 CM built by Todd at southernexpress MDT chassis. Shooting the 131gr ACE from Blackjack bullets x caliber barrel Just waiting on my suppressor should be anytime now.

What a great accomplishment Tyler, Congrats to you guys!!

Scores were just over 120" and just under 108" gross. Im a stickler about being as accurate as possible and have learned to score around some of the best certified measureers, but I'm not claiming to be perfect.

Super buck!

Thanks again for making a great rifle. 25 CM did great!

My brothers should be high teens and mine 105ish+ Due to the exaggeration of most scores I really have tried to get away from scoring them.

Couple more pictures

Look back at your trail cams...everything is done by July 15th at the very latest. Very few inches are grown after that..i agree with June being a critical month

All of the best bulls are all finished by monsoon season. They do not grow much at all the last 3-4 weeks anyway. Spring moisture is what matters...Monsoons were horrible this year and it didnt matter one bit.

oh man so sorry to hear. What a tough time

Nice job on an awesome bull.

Look at shooting the 131 ace from BlackJack out of a 25 caliber. It has better ballistics than many if not all of the 6mm and 6.5.

Great buck! lots of mass a some character. Super cool

Smoked a great Prime Rib for Christmas. Had to take a picture with a friend's giant Coues buck

I dont add extra smoke. Just the natural burning of wood or pellets create smoke. IMO you never want to see "smoke" coming from the stack. It can be too overpowering if you let it "smoke" too long. I was told years ago that your smoke should be almost invisible for best results

I never do time...too many variables..6-8lb usually is around 2 hours. Or just under. I like mesquite and hickory/Apple blend.

All I do is season fairly generously with seasoning since it is only the crust that has season. Course salt and pepper is all you need...i usually add a few more things. Smoke at around 250-275 until internal temp is 125° reverse sear in a cast iron pan or occasionally i just use my gas grill as hot as it will go. I prefer cast iron. Rest for 25min.

Crazy, Great looking billy.

Glock 43x

One area last weekend I saw over 20 bucks chasing does, biggest was maybe a 80" In another area the first buck we saw was 100+ but only a few bucks in the area.

43x is what i carry now. really like the feel. Shoots great

Yeah probobaly not, but that really isn't the issue here.

Sounds like a government employee to me. Sheeesh

Yep went 1:7 22" barrel since im going to put a can on it but shoot without also.....speeds are 2875. 42.7gr 4350