Great thread with good information. I don't cook competition, but do about 20 briskets a year. I have a gas vertical cabinet, Yoder stick burner, and a 30 inch pipe beast where I shovel coals under the meat (old School pit). Best smoke ring is from the stick burner cooking slow with temps ranging 250 to 275, wrapped with BP. The best tasting meat is from the fire underneath (my beast) the average cooking temp is 300, has small pinkish ring, great bark, no wrap. The vertical cooker at 275, has least visible ring good bark, no water pan, and not wrapped. I use the same home made rub: salt, black pepper, red pepper, paprika, garlic powder,and brown sugar. The picture is one I cooked on the vertical smoker, which has a decent bark. I will take pictures the next time for sliced.