Looking to replace my range finder that’s on its last leg. I’d like something of decent quality but I don’t need to range out to 1,000 yards. Can any eastern whitetail guys recommend a good range finder with a good warranty?
I’m trying to follow the video linked on the HHA site to sight in the Nytrx single pin sight. I get the first part which is zeroing in at 20 yards. After that, he says he’s shooting 60 yards as his next sequence but he moves the indicator reference tape to 50 yards and adjusting the wheel up or down until he’s hitting the bullseye and then whatever mark he hits bullseye at 60 is the sight tape he needs. There’s no other information anywhere I can find to confirm this.
Am I shooting my second range at 50 or 60 yards? If I’m shooting at 60, do I start my wheel at 50 or 60? I know it could be as easy as just following the video but in my head I don’t understand why he doesn’t move the wheel to 60 when he’s shooting at 60. I guess I’m just trying to confirm that the directions in the video are accurate and I’m just over thinking it.
Just wanted to get everyone’s experience working with back pain (I know I’m not the only one). I just organized into the IBEW as a JW and missed two days over the last two weeks due to lower back pain. Went to bend 1” EMT today and re-aggravated it. I’m almost certain it’s a pulled muscle but not 100%. I don’t want to get laid off from missing time or not being productive but I also don’t want to continue aggravating it at the same time. Currently running conduit on an aerial lift and just trying to stay as productive as possible without aggregating it more. Any and all feedback is appreciated.
Attempting to make my first brisket tomorrow. Went to the local grocery store and all they had were 18lb packers and didn’t want something that big for myself so they offered to cut the point off for me. I had a feeling they were just going to cut it directly in half. I watched a couple videos on trimming and understand the deckle needs to be cut out but there was so much thick fat running through it I kind of feel like it’s a loss before I start. I made the mistake of carving the fat out but it kept going so I now have huge chunks taken out on the meat side of the brisket.
Not sure if I should keep trimming this down and smoke it or cut my losses. The fat cap side was okay although there was less than 1/4” of fat on part of it which was annoying but it’s not a big portion. Trimmed the rest down to a 1/4”.
Any suggestions on what to do here would be appreciated. Pic is the under side of the brisket not the fat cap side.
All my grocery store had was full packers 17-18lbs. I’m the main bbq enthusiast but my girlfriend likes it too just not as much as me. I thought a 18lb packer was a shit ton of food for two people so the butcher offered to cut it in half. I opted for the point since I like fattier brisket and think it’ll hold up better re-heating than the flat. I also don’t wanna try to cram a big packer on my WSM 18 but someday soon I’m gonna get a bigger smoker.
If anyone has any tips I’d appreciate it. I imagine the fattier portion will be a little more forgiving than a full brisket. It’s a little over 10lbs. Going with post oak chunks and planning on resting for a couple hours after. Starting early Saturday morning.