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 everywhere)