Do a search on here for IBCA Chicken and it will come back with a few recent threads, but in the meantime, salty, spicy and something for the judges to remember. I brine from the time they inspect my meat until 2 hours before turn in when they go on. I have tried the sweeter brine and it just doesn't seem to do the job. Salt and spice seems to do much better. I sauce/glaze with a sweeter sauce, but for the most part in IBCA, the judges probably aren't going to sample the skin anyway so rubbing the skin does very little compared to the brine and some rub under the skin. Good luck to you..what area are you cooking in?
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