Multi "assortments" of same meat

That the $64,000 question. I am a backyard guy that does one or two comps a year. Very interested in the experienced bros take on this.

Common sense says turn in your best meat. Sometimes that might be difficult to distinguish if you think you've done particularly well. People can and often do shoot themselves in the foot by turning in two parts from the same meat. I think I did it to myself earlier this year with pork... got TOO much sauce in the chopped pork and I believe it killed us even though we had nice medallions. I've turned in dry sliced brisket along with moist point and scored low. My advice is if there's any doubt that one part might not be top quality and the other is great, go with one part of the meat.

In judge class, we were encouraged to sample every thing in the box so I do. I think it is only fair to the cook that all cuts provided are sampled and the score should be based on the total entry and not just on the individual sliced, pulled, or chopped portions.

Put in what you think is best... Appearance is the least of the scores, so don't put something in just because it will look good if it's not something you'd want to be judged on. A judge may take ONLY that meat, and that's what the score would be based on. Think of everything you put in as your potential score.