Sounds like y'all got it where you need to be on your meats. I definitely believe in brining the chicken, makes a huge difference in the final product plus it gives the bird more flavor. I trick I do to lessen the cooking time on the birds is when I'm cleaning them and getting them ready I pop the thigh joints apart on the thighs and legs. They are still intact but separated inside the joint, this will lessen the mass of joint and cartilidge that has to come up to temp in the thighs,decrease the cooking time so the rest doesn't start to dry out, also keeps them from drawing out at angle when they become done..We turn in halves down around here as in most IBCA, so I also loosen the skin on the halves and run my fingers around the legs and breasts to separate the skin from the meat. There are several natural connections of the skin and meat along the breast and thighs try not to detach those but if you do don't worry. Now when you brine your chicken all the brine will be able to get to the meat and not just set on the skin, I also just put my seasonings of the bird under the skin after rinsing the brine off and letting the skin dry somewhat before putting on the grill. Seasoning will be directly on the meat instead of the skin. Got to the grocery store and find some thin meta lacing needles for sewing up turkeys after they have been stuffed, can usually find them in the aisle where all the cooking gadgets are, also have found them at dollar stores sold along with the bulb syringes for basting turkeys etc. Anyway, take these thin metal needles and pull the extra skin back over the breast along the breast have been separated and place one needle through the skin and then through the edge of the breats meat and the end back out through the skin. Then do the same to the area down by the thigh, 2 needles per chicken half, this reattaches the skin back to the bird and keeps it from creeping or drawing up as the chicken cooks. Now don't forget these metal pins when boxing the bird or you'll get disqualified for leaving them in, so always count the metal pins before and after cooking, I do 2 pins per chicken half.
On my ribs I try to get 2 layers of my glazing sauce set on the ribs for turn in. I also dust alittle of my rib rub over each layer of glaze I apply to enhance the flavor profile I've tried to obtain and balance between the rub, the sauce and the flavor of the pork.
On the brisket do you wrap to push throught the stall? If so,when I wrap after getting the color I want on my brisket, I always add more of my brisket rub to the outside of the brisket before sealing up in a pan with some juices I add to the pan. I get my brisket to where a toothpick stuck into it feels or meets very little resistance. I do my briskets in pans then just double foil the top of the pan so it braises the brisket, then when I get it to the feel (197 to 205) I want for doneness I unwrap the foil and tent it over the brisket so the heat can escape and it doesn't keep cooking. I will then let it set for awhile, I try do my briskets where they get done and able to set for an hour before needing to be turned in. After allowing the briskets to cool slightly I will reapply my seassoning and replace the brisket back on the pit to form the crust again, only takes just a little while in a hot spot of the pit or top rack of the pit for the crust to come back.
Yes here in Texas they don't have certified judges, just folks out of the crowds we hope will give an honest opinion on the food they are tasting, and sometimes they defy logic on their taste buds. I have worked often in the judging areas working the tables, passing the boxes and keeping the folks judging the food at task and focused so the opinions are on a level playing field for the cooks. I also get to taste the ones they have selected as "winners" after the points are tallied, and believe me when I tell you that a lot of the times the meats esp the briskets that win are not the most flavorful or the most tender ones. You just have to scratch your head on what some folks find as good flavored bbq. Usually the 3rd or 4th place briskets or chickens to me are the better ones, not all the time but alot of the times.
If you get a chance to work in the judging areas at some of the local cook offs that maybe you can't cook but can attend, do so by asking the promoters or the judging officials if you can be a taste judge will really open your eyes to the different flavor profiles that are winning contests and give you a better idea of where your que stands sometimes. Also a wise man told me one time about bbq cook offs and your turn in's.." salt is your friend at a bbq cook off" It's hot usually and the judges are sweating...just a thought to keep in the back of your mind when cooking comps.
Another thing to do about your food is to "Keep feeding it to them until they like it"