Interesting - I've been to a class taught by a team who is currently ranked in the 60's overall in the KCBS TOY ranking. Their pork technique is to foil at 160 with a couple of spritzes of apple juice regardless of what the bark looks like. The meat comes off at 200 and rests in a warm cooler.
They were more concerned about what part of the meat was submitted more then anything else. There's a part they call the "money meat" which is opposite the long bone on a butt. Only this meat was submitted. They weren't big on bark because 2 of the most heavily weighted components of the score (taste and tenderness) was hard to convey using bark. They submitted money meat both sliced and pulled. They must be doing something right as they nailed about 5 GC's last year alone.
The other thing I learned from them: Pork like sweet! Sweeter on the ribs. They compete with Blues Hog. We use a combo of Blues and a Vermont based sauce - Richard's. Our best pork placing was 6th last year in Sayville. Ribs was 2nd in Lake Placid.
Take a look at the following link for a judges perspective:http://whitetrashbbq.blogspot.com/20...1_archive.html
BTW: I'm taking another class in April taught by another award winning team. I highly recommend these classes.