Backyard division? Sanctioned competition or un-sanctioned?
First off, non-sanctioned competition, anything goes. Dont go to an area getting advice from regarding how to cook for a sanctioned cook and apply that to a non-sanctioned cook. They are NOT the same. For that matter, all sanctioning bodies are NOT the same.
For example, above said "not supposed to be comparison judging". Wrong. KCBS is not comparative. However, MBN, GBA and I'm sure a few others ARE comparative. My point is: it depends...
The comment about "bite through with a slight tug" again is a KCBS definition. MBN, GBA, others different...
My point is this, dont look for anything other than fun and practice cooking from a non-sanctioned cook, and to a smaller degree the sanctioned back-yard divisions. Doesn't matter if you got first place in anything, that same product could well get D.A.L. in a sanctioned contest.
Another thing to look at is the quantity (percentage) of CBJ's; and how many are new and how many are seasoned... Look to compete in competitions with ONLY 100% CBJ's. Otherwise, again, all bets are off. It's difficult enough with full CBJ's and hot and cold tables, dont need willy-nilly thrown in.