Me thinks you are over-analyzing the judging aspect. To me, the 'dry', 'mushy', 'grainy', etc. are all factors in the "Tenderness" criterion. That is where I reflect their score and have been doing so for many years/contests. In the book that I am writing about North Carolina restaurant barbecue I use "Texture" instead of "Tenderness" as a criteria; however, the use of "Tenderness" is what KCBS has dictated - So Mote It Be.
CBJ - KCBS, MBN, NCPC
CTC - KCBS
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Hybrid Smoker, UDS, Holland "Epic"