They have bone in's at Cash & Carry, pork butts too. Whole briskets too, not just the flats.
My go to spot for smoking meats.

I have had similar results, and at this point I will no longer buy meat for Cash n carry. Lots of people out there swear by them for their prices, but I have not had a single piece of meat I purchased for them turn out great. The 1st few times I thought maybe it was just me, or a bad cook, but then I looked back and it was only their meat I had issues with. I will stick with Costco, since I get great results every time.

I love me some western meats! Good call!

For those new to pulled pork these are a beauty. Saves burnt fingers and makes pulling much faster:
https://www.amazon.com/Bear-Paws-Pulled-Shredder-Claws/dp/B01J0YQ5ZU/ref=sr_1_1?ie=UTF8&qid=1483024274&sr=8-1-spons&keywords=bear+paws+pulled+pork+shredder+claws&psc=1

I use hickory chunks at the beginning of the smoke for flavor, just one or two. Just toss them on dry as I'm too lazy to soak them.
I also never bother with the Texas Crutch foil wrap instead just waiting out the stall. My tactic is to cook to a given temperature and not worry about how long it takes. My favorite meat temp for pulled pork is 203 degrees giving opportunity for all the connective tissue and collagen to melt.

One neat trick to be aware of is the use of a Faux Cambro, especially if you need to keep the meat hot between when it comes off the cooker and when guests arrive. You just wrap the finished shoulder roast in tin foil to prevent leakage and keep the heat in, then wrap that in a large towel before popping the whole kit and caboodle in an empty ice chest. Keeps the meat warm for hours. This has been a big help since the cook time can be a bit unpredictable this way you can start your cook early with plenty of time to finish before guests arrive and have a great way to keep the meat warm. Avoids having hungry guests wait for an hour or two in case your cook takes longer than expected.

That depends on the type of smoker you have. Many large offset smokers take some time to recover heat once you open them but with an electric smoker you should be just fine as it should recover heat faster. You will also want to limit the time you have it open and use hot water to fill your water pan as cold water will drop your temp sometimes. If you do not want to use water make sure to wrap your water pan in a heavy foil for easy clean up. the first time I tried to cook without water in my charcoal ProQ it was a pain in the ass to clean. I have a set of those claws for doing pulled pork and they are the bomb!

I've got a set of the bear claws as well. The only way to pull pork without burning your hands.

Interesting. I cook for over 2k people a year, and never seem to have complaints or issues. This is just my experience however. Granted I dont use C&C all the time, as I have a wholesale account elsewhere, but I do use them quite often. For xmas eve I smoke a whole brisket, and on xmas day did a prime rib eye. Both turned out excellent. But again, just my personal experience.

I too never have had a problem wiht C&C meats. I merely use the "Grand Kid" test. I put the carved meat on a platter then count the time it takes to empty the platter. No difference between C&C, Costco, Silvana Meats, or Walmart when it comes to Brisket or Pork Butt's. They clean the platter like a strong vacuum cleaner was passed over it.

Thing about the electric cooker is that if I cook a brisket well on Monday, and do the same thing on Friday, they both come out the same. I got tired of feeding my offset "Cooker" with the resulting hot/cold cycles.

Here is my first ever smoke-

Before-


After- we ate the small one before I took the pic.



And the smoker-

Looks really good. How did it taste?

wacarry next time try any kind of can beer cavity standing up without the rub

I recently read this on amazingribs.com and now adhere to the no beer can in my chicken:

http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html


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Boom! What Q said. Without sounding totally douchey, I can make probably the best bidd you've ever had in your life, and its ridiculously simple. No can of beer, other than in my hand, and no silly cooking techniques. Just a good ol fashioned smoking.

It was very good.

My son and I ate the entire small chicken standing at the kitchen counter.
Saved the large one for tomorrow night.


Side note-
Because I have Meneire's disease (inner ear disorder) I have to watch my sodium intake. So I've never been able to eat smoked meats before. I can now use rubs with a ton of flavor without using salt.

This is life changing :)

Boom! Finally did it. Smoked Pork Ribs. Made my own rub and used Alder for smoke.

I must say, those were some of the best damn ribs I have ever had. Super moist and you could taste the smoke with every bite. I didn't want them to fall off the bone, I like a little fight and they came out perfect.