Flavor Profile: Go Big? Or Go Bland?

Hey folks. I have been thinking alot about my flavor profiles. I have South Louisiana tastebuds. Consequently there are many times that I cant tell when something might be too much for someone from the Midwest where it seems like a great number of CBJ's are from.

At the Covington comp, I got to try samples from the teams around me. None of them had as much flavor as what we turned in. Now I know that more flavor does not necessarily mean better flavor, but I really feel like our meats come out pretty well balanced flavor wise. By that I mean you can taste the meat, the rub, the smoke, and the sauce. I really don't feel like we are making anything too spicy, but just right to me might be overkill to someone from Missouri. Conversely they might think that something, that I find bland might be spot on.

I am really starting to think that the amout of flavor is as important if not more so than the type of flavor, provided that typical BBQ seasonings are being used.

Anyone want to give their take on this other than to tell me that its a crapshoot?

Sawdustguy said:

We have cooked our fair share of contests and have learned that perfectly cooked meat wins contests. Of course flavor plays a huge part also but unless your meat if moist and tender, flavor doesn't mean much. Usually if you get marked down for texture, you will get marked down for taste. They go hand in hand. Let the flames begin.

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Last week our brisket was tender and juicy. I got to try another competitor's brisket and it was very tough and just ok on moisture. His beat ours that day. I agree though it is hard to separate them.