6.5 creedmoor blood trail

[The Badger]

All depends on where you're hunts are at. A LOT of places in the south where I hunt have open areas next to thick old cutover or young pines that are absolutely choked with briars with little chance finding one thats buried up unless you're right on top of it. High deer density equals unlimited trails for the wounded deer to take too. One traveling just 100 yrds with no blood is a real issue in some areas, especially at night with less than frigid temps. Sooner or later that effort to save shoulder meat will lead to the sacrifice of a couple of hams and backstraps.

 

[Jon Bischof]

Folks who say you have to high shoulder shoot them to put them down right there are missing out on the other shots that put them down in their tracks. Any shot through the boiler room that goes through at an angle from side of the chest to far side ribs or if angling away from behind shoulder to out the chest is an instant kill.

Any spine shot is instant kill whether brain stem or anywhere along the front portion of spine.

Any brain shot is one and done.

A heart shot buck may run 90 yards, but he is dead on his feet the whole way. So that is why I prefer the cross the brisket shot. Down right there and no meat ruined. Here is an example. No need to blow out good shoulder meat to accomplish instant death. You just need to know where to aim. That is the entry hole of a perfect angling shot.

 

[YZ-80]

I've shot their 30 cal 180 TSX and TTSX for many years. Never lost an elk or deer. DRT. Have used 150 TSX 7mm on elk and deer . Xlnt results .257 gr. 100 gr. TTSX and 101 LRX sane thing. 6.5 127 gr. LRX Same thing. Been using Hammers in all of above. I think a quicker death but I have faith in Barnes and Hammers to penetrate anything. Plenty of proof for me.

Absolutely. They really are devastating. My application is thick woods, close-quarters hunting (60 to 150 yards) with the TTSX in this particular rifle. Just a 41 grain charge of H4350. It's pretty impressive. I have not tested it at extended ranges but should probably see what it is capable of accuracy-wise when I stretch it's legs.

 

[YZ-80]

Folks who say you have to high shoulder shoot them to put them down right there are missing out on the other shots that put them down in their tracks. Any shot through the boiler room that goes through at an angle from side of the chest to far side ribs or if angling away from behind shoulder to out the chest is an instant kill.

Any spine shot is instant kill whether brain stem or anywhere along the front portion of spine.

Any brain shot is one and done.

A heart shot buck may run 90 yards, but he is dead on his feet the whole way. So that is why I prefer the cross the brisket shot. Down right there and no meat ruined. Here is an example. No need to blow out good shoulder meat to accomplish instant death. You just need to know where to aim. That is the entry hole of a perfect angling shot.

I just go for the boiler room shot with a good bullet. I certainly get the merit of a "high shoulder" shot but you don't have much margin for error there and can ruin a nice part of the backstrap. I also don't like to blow the heart out cause I eat those too!

 

[Jon Bischof]

Folks who say you have to high shoulder shoot them to put them down right there are missing out on the other shots that put them down in their tracks. Any shot through the boiler room that goes through at an angle from side of the chest to far side ribs or if angling away from behind shoulder to out the chest is an instant kill.

Any spine shot is instant kill whether brain stem or anywhere along the front portion of spine.

Any brain shot is one and done.

A heart shot buck may run 90 yards, but he is dead on his feet the whole way. So that is why I prefer the cross the brisket shot. Down right there and no meat ruined. Here is an example. No need to blow out good shoulder meat to accomplish instant death. You just need to know where to aim. That is the entry hole of a perfect angling shot.

I just go for the boiler room shot with a good bullet. I certainly get the merit of a "high shoulder" shot but you don't have much margin for error there and can ruin a nice part of the backstrap. I also don't like to blow the heart out cause I eat those too!

Another look at entry hole on the cross boiler brisket shot.

 

[WYO300RUM]

With mono's I damage very little meat. I'm not going to aim at spine or head or "neck" especially for a lower percentage shot. Since I was 16 I've killed enough big game to know what bullet and what shot placement and what animal at what yardage works for me. I'm not so self righteous I'm going to worry about a pound of meat compared to losing a whole animal to other animals. I give away half the meat I kill because 3 freezers is more than enough for a single man. That's on my dime and my time and labor.

 

[WYO300RUM]

Another look at entry hole on the cross boiler brisket shot.

Wow

 

[Jon Bischof]

With mono's I damage very little meat. I'm not going to aim at spine or head or "neck" especially for a lower percentage shot. Since I was 16 I've killed enough big game to know what bullet and what shot placement and what animal at what yardage works for me. I'm not so self righteous I'm going to worry about a pound of meat compared to losing a whole animal to other animals. I give away half the meat I kill because 4 freezers is more than enough for a single man. That's on my dime and my time and labor.

Head and neck shots must be precise and so they leave little room for error. But the cross boiler/brisket shot is easy and also easy to get; just wait for a quartering shot and bam! down and done.

 

[Jon Bischof]

Wish I had a better pic to illustrate it, but any shot that goes into the chest and out the far side, or into the side and out the far chest is the cross brisket/boiler room shot I'm talking about. For some reason, this is the kiss of death.

 

[6.5x300 WBY]

Wish I had a better pic to illustrate it, but any shot that goes into the chest and out the far side, or into the side and out the far chest is the cross brisket/boiler room shot I'm talking about. For some reason, this is the kiss of death.

I even used this shot on a fully head on buck a few years ago. I was using my crossbow and placed my Arrow perfectly and out far ribs on off side. Deer made it 35-40 yards and was done. That angle messes up a lot of vital suff inside.
I did same with my older muzzleloader and went down like a sack of potatoes. DRT not one movement.

 

[WYO300RUM]

It might work here on whitetail but most muley shots here aren't close range like Arkansas. I'd have to reprogram my mental reflex to shoot in head or neck. Usually moving into trees and I have to let out a baa ! To stop them. 30 yard shot on whitetail buck last year. Didn't have much time to mess around. I agree a head or neck shot would be good but I like making stew meat of of neck also.

 

[Mtn Dawg]

Folks who say you have to high shoulder shoot them to put them down right there are missing out on the other shots that put them down in their tracks. Any shot through the boiler room that goes through at an angle from side of the chest to far side ribs or if angling away from behind shoulder to out the chest is an instant kill.

Any spine shot is instant kill whether brain stem or anywhere along the front portion of spine.

Any brain shot is one and done.

A heart shot buck may run 90 yards, but he is dead on his feet the whole way. So that is why I prefer the cross the brisket shot. Down right there and no meat ruined. Here is an example. No need to blow out good shoulder meat to accomplish instant death. You just need to know where to aim. That is the entry hole of a perfect angling shot.

That is no lie about that shot location!!! Last buck I shot was 45 yards and 15* up hill quartering slightly toward me. Entered in left neck/shoulder crease top of heart, exited high behind the right shoulder. That buck stiffened on impact and fell right over. Barely a twitch. Hammer hunter bullets going probably about 3000fps. Minimal wasted meat.

 

[Jon Bischof]

I even used this shot on a fully head on buck a few years ago. I was using my crossbow and placed my Arrow perfectly and out far ribs on off side. Deer made it 35-40 yards and was done. That angle messes up a lot of vital suff inside.
I did same with my older muzzleloader and went down like a sack of potatoes. DRT not one movement.

I have always been curious to see how this shot would work with crossbow. I was always afraid the broadhead would lose too much momentum going through the chest. Glad to hear yours made a complete pass through. Thanks so much for the info.
what broadhead did you use?

 

[6.5x300 WBY]

I have always been curious to see how this shot would work with crossbow. I was always afraid the broadhead would lose too much momentum going through the chest. Glad to hear yours made a complete pass through. Thanks so much for the info.
what broadhead did you use?

Easy pass through. Swhacker 2" or 3" cut. Just don't remember which. I was using my Scorpyd slp 165 with 450gr arrow at a modest 400 fps. I now only use 3" cut Swhacker heads now. 50 yards and under for every deer. I got 4 crossbows and I am getting all bows to use those same 3" Swhacker. Even my slowest bow a Excalibur Mega 405 uses a 3" cut BH. Just not Swhacker yet as I have to go through older 3" cut BH that I still have. Just don't remember their name.