Thanks for the information on saucing. My wife is from Bartlesville and her family still lives there. They own a little print shop named Printco. I will be competing this year in a KCBS event in Bixby and there is one in Tulsa in June.
Let me know if you come up with a good modification on a commercial sauce to maybe get me a place to start. The reason for the sauce questions is that in a competition last summer, I thought I had done the best meat I had ever turned in so i barely sauced at all and finished 20th out of 50 teams. I had 2 teams tell me that there meat turned out terrible so they doused it with sauce and they finished top 5. I didn't know if this was fluke or if it happens quite a bit.