2 pork butts
As for chicken....
Competition chicken is a different animal. IMHO it is the most work.
Here is how the turn in box should look.
Six pieces, all the same size & color.
Most teams use thighs that are well trimmed to uniform size.
They can be bone in or boneless.
You need to be able to bite through the skin. Not necessarily crisp but a nice clean bite.
To get a bite through skin, teams will remove the skin from the thigh and scrap the fat off
the back side. Then the skin is wrapped around the trimmed thigh and held in place with toothpicks.
Here is a vid:
The chicken is cooked in a AL pan of butter to keep the chicken most.
and remove the toothpicks before turning in the box.
Well that will be different.
I've never heard of drumsticks being turned it. They could be hard to get the "bite through".
If I was you I won't put in the breast slices. The judges are going to score the drumsticks.
Good slices won't make up for weak drumsticks and if they aren't as good they will just drag the whole score down.
Congrats on the placing . You did a good job in presentation , looked good . Now , you know more about the intricacies of a Comp. , you can practice and improve you technique
Do as many cooks as you can at home and solicit comments for all you friends and send in Q-view for tips , if we can help , we will.
Good luck ,have fun and . . .