I ream. I usually split the brisket only because it makes getting the whole mess to come out as one. I ream as deep as I can and work my fingers around it to loosen it, even to the point of pulling it out a bit so I can ream deeper. I cut the throat so I can use the windpipe as a handle to pull. I slit open the belly, keep going right up through the brisket. Much easier to cut the diaphram form the front end(you don't need to cut it all the way around..just down the sides), dump, work out as much as you can with hands, cut away from back bone, grab the windpipe and pull. It should all come out as one piece but you may have to stop and slice off some hangons along the back. If the poop shoot wasn't reamed far enough you then just work your hands up in there fron the inside and gently pull and work it loose. The guts are now all out. Just grab the bladder tube and squeeze and gently pull from the inside. It should come free intact or work it loose with your hands. Clean up with the knife inside, turn deer on belly to drain, call for help to drag.<img src=icon_smile_big.gif border=0 align=middle> Takes about 4 minutes if you stop to put on rubber gloves. IF it's dark, a little longer but surely not more than 8 or 10. I really don't keep liver, heart or any of that. Len does. I'm no to concerned about dirt in the chest cavity. Nothing in there I want anyway. I have a couple places in NY where theres a big stream to ford and it tough enough walking across on logs and alders without falling in. There, I don't field dress until after I float them across. They're really boyant as long as you haven't slit them open.