I usually cut my own then take the scraps to have sausage, hotdogs, hot sticks,and ground burger done. Still ends up costing a fortune.
Earlier this year I did not have time to fool with it and it was too hot to hang so I had to take to the butcher. I got the tenderloins and backstraps whole. The rear quarters smoked and chipped, and rest made into hotdogs. It cost me $95.00.