For me, I'm somewhere in between, but honestly I prefer it cooked KISS than a bunch of neveau chef crap. It's BBQ, afterall... I cannot tell you how many times I've cooked something and though "this tastes good [or only OK], but where's the pork (or beef)?". My competition rub has a few small amounts of this n that, but 80% of it is black pepper, a seasoned salt, and paprika. I do inject, but it's VERY simple. I focus mainly on moisture, to me the more moist the better...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.