I also think Slamdunk is being too harsh.
Yes, it's a 2-9 scale, but that means that 6 = average. To me, "average" is, "Yeah... that's BBQ..." but nothing more.
7 = "Hey... that's pretty good....
8 = "Damn... that's good....
9 = "Pardon me, fellow judges, but me and this turn in need a moment alone..."
I've given out a few fives which to me says, "Dude... you need to seriously work on that..." and one four "Why did you do this to me?"
Twos and threes are insulting and because I'm a cook and know how much work and effort goes into even the shabbiest turn in, I will not insult someone with those scores. It's not necessary.
When I look at our Brother's photos, I see way too much sauce applied unevenly over too little meat in the boxes. The garnish (yes it's a meat competition, but appearance is judged by how appetizing does it appear and multi-colored garnish that hides, obscures or "swallows" the meat is not appetizing) needs work. If you're going to do putting greens then take the time to do them right; tight, shallow, even and uniform in color and shape of leaf. Personally, as a judge, I hate putting greens because I have to defoliate the piece before I taste it. Picking little bits of parsley off a rib or chicken thigh is not my idea of fun. However, as a cook, I know that my best appearance scores come from putting greens, so I do them. As a judge, I don't judge garnish, but I do take off if the garnish gets in the way of the meat. And in most of these pictures it does.
The sauce should be even and thin and should provide a clean, smooth sheen and mahogany color to the piece. It may be the photos, but there seems to be a very yellowish hue to your turn ins and that is off-putting.
The best looking boxes are full. Nothing says appetizing like abundance. Try pre-trimming your brisket to just over the size of your turn in box. That way, once it cooks, it will sit nicely in your box and provide that full appearance.
Also, make your burnt ends pieces bigger - 3/4 to 1" cubes - and provide more than just one for each judge. And if your burnt ends aren't absolutely spectacular, don't include them. Better to keep just the slices than to put in mediocre or worse burnt ends.
Those are my criticisms. I do, however, compliment you on your pork. I agree that that color is bad. However, of the turn ins you presented, it is the fullest and best arranged. I like that you presented three different styles. To me that shows confidence and a certain level of expertise.
I think that if you clean up your cuts a little, get some uniformity in your selected pieces, even out your glaze and get your color more red/mahogany, you will be presenting 8s and 9s instead of 6s and 7s.
Good luck on your first competition! You're already miles ahead of where I was when I started.