Ditto to what DF said.
The experience was worth it's weight in Brisket.
Learned a lot and saw the entire range of "excellence"
Had a team DQ for bloody chicken on one end and I gave my only 10s to the final brisket sample! Truly outstanding (but not as tender, moist, and tasty as DF's).
The big lesson was that scoring is a crapshoot and my hats are off to anyone who can do well consistantly.
Also learned that the regional judges down here want browm stuff and little sauce (except for one judge).
DF and I do not need to cook better, we need to cook brown stuff and will do great.
Anyone who gets a chance to do this in there area--do it-
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.