I would agree with most of the comments above - remember that the judges don't see your product for at least 15 to 20 minutes after your close the lid - make sure it looks moist.
Also be carefull about "unique" flavors or heat. Could explain the wide variences in taste - some liked it and others didn't. Try to stick to a balanced "middle-of-the-road" flavor profile.
Pork - I have been told that with pulled pork you can sometimes score well and other times not...in KCBS contest (especially around the KC area) you will score beter consistency with good sliced pork. You might try practicing with slices.
Just my $.02