Tamu, Our team competes mostly in MBN, everything pork, and never garnish.
Rule One: Fill the box. We'll take our less-than-preferable pieces and put them on
the bottom and then stack the better pieces on top.
Rule Two: Arrangement - dont throw it in there. Pieces, neatly stacked (not in rows
or anything, just placed one upon the other).
Rule Three: NO FAT
Mix in about 1/3 of the pieces to have bark on them. Pieces should be large enough to stay moist but small enough to take a bite, so about as big around as your thumb and perhaps about that long too. Dont shred it.
About 15 minutes before turn-in we take the butt (well, usually for us it's a whole
pork shoulder) and I have 2/3 folks pull it/them apart quickly, removing any fat whatsoever.
I'm usually the 4th person separating pieces into 3 piles, prettiest/most moist, 2nd tier, and the "dont use this piece for some reason" pile. Then, with 7 minutes to go
we fill the box bottom with the 2nd tier, then place that first tier best ones on top. This takes usually 4 minutes, so it's off to turn-in. Walk, briskly. DO NOT pull
a Bubba Latimer and dump the box. BAD THINGS (although SOAB if they didnt go back, refill their box, barely make turn-in and GC the whole darn thing).
Make sure you have good smoke ring showing and bark not too dark, because without sauce you cant really hide many sins.
Frankly, it's my preference this way (no garnish, no sauce); truly separates the best from the rest.
Some allow sauce on the side (in supplied containers). This is up to you. If your pork is better with the sauce, then go for it. If not, DONT.
I've had MANY MANY times where the best pork that day didnt win because they presented wonderful pork with a sauce that either smothered the meat flavors or conflicted with it. It is much better to go sans sauce than with a so-so sauce... Also, the judges should be trained that if sauce is presented it should compliment the flavor of the meat, not over-power it. I'm not certain about IBCA or LSBA judge training...