I was invited to be a judge at a circuit BBQ competition in San Antonio earlier this year. (Sponsored by Lone Star Beer.) I had ribs, 1/2 chickens, and sliced brisket. I ate bbq starting around 10 or 11 AM (I don't remember) and up until about 3PM, but by that time, was in a meat coma. A handful of competitors selections were good. Most were not. I had over cooked meat, under cooked meat, chicken with so much sweet on it you thought it was candy, ribs that were so hot, you needed a bottle of water to put out the fire after just one bite, and rubs that have ingredients from under the kitchen sink. (Under the sink folks, not from the spice rack...)
And one box of pulled pork tasted like they squirted gasoline on it as a finishing touch...
After all that, I promised my wife I'd stick with my own bbq/smoked meats from now on. :) The 'champions' can keep their 'q