I loved the comp... and yes, I plan on doing it again. It was work, but very relaxing to me. It did get a little hectic at times, but nothing more than doing a lot of cooking at home. It is more mental than anything. It is the turn in times that is the pressure. You have to make sure that the meat is ready.... not too early, not too late.... A good team really helps. I would NEVER attempt it by myself. And everyone needs to know what they need to do, and when to do it.
The pork???? Well, since I myself didn't do it, I will try to answer it.. If memory serves me right, it was his rub, and our apple juice. Nothing extra. It was going to be pulled, but it was too hot, and time was approaching, so it turned into course chopped. No sauce. Just as it came off the smoker.
If you didn't want to get into the full blown pro-comp, sometimes they have a backyard cooking comp as well. It just depends on the competition.
Hope this helps.