We cook pretty much in line with the quantities mentioned upthread, although we're thinking of cutting down to cooking 8 chicken thighs. Not because chicken is expensive, for sure, but because it's a pain in the butt.
I can't imagine the wear and tear (and time constraints) of sorting through as much meat as mentioned in the original post.
I agree that meat isn't our biggest chunk of expenses to go to a contest. Out here the entry fee is usually larger, and gas to get there and back is a killer. Meat is the one thing you get some return on, because you've got all those leftovers. Can you presell the leftovers before a contest?
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.
180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013
Rhythm 'n QUE