We did the back yard division for 2 years. Around here there usually only 2 categories in back yard ( butts and ribs ). The third year we were bumped up at our local town BBQ comp since they did not have enough pro teams. Now we had to cook all 4 categories ( butts,ribs,chicken and brisket). We have never looked back. Had a blast in the pro division and won some trophies. I like the 4 categories since there is no down time and you are always doing something. Just make sure you practice and have your times down. We have a spread sheet so we know what we are doing every hour.
2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow