Comp Chicken, A.K.A., The Devil's Meat.
Speaking from experience coming in D.A.L. in chicken once in 2011 to (3) 1st place finish's last year, the prep pays off. I ususally trim my pieces up on Tues or Wed the week of the comp, freeze, thaw on Friday and finish prepping it Friday afternoon and night. Sure there are some short cuts but good hard work does pay off.
R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone
Vice President, Great Lakes BBQ Assn
Backwoods fatboy, onyx oven
Certified Moink Baller, CBJ# 53817