I think dry aging beef for a contest would be a very bad idea. Not everyone likes the flavor of dry aged beef. It is concentrated and distinct. Out of 6 judges, I'd bet money that at least 2 of them don't care for the flavor of dry aged beef at all.
Wet aging brisket on the other hand is important because it takes time for the rigormortis to break down. I've not noticed a change in taste from wet aging, just a change in tenderness.
The Pickled Pig
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