If you check the KCBS website,Bullsheet,etc,there may be some judging classes listed.
Many cooks will take the class,to see what the judges are supposed to be looking for.
I.e.,you may cook the finest watermelon in your neighborhood,and the judges are looking for rhubarb.
![Confused](/static/images/graemlins/icon_confused.gif)
The FEC class in Ponca City is another great place to learn about what is current in boxes, from a bunch of experienced instructors,judges,students,cooks.
Like Smokin' says,the surveys aren't perfect,and some were put in as what not to do.
Also,the old judges' method sorta stayed in the 7,8,9 and brand new judges may be in the 2,3,4,5 mode.
KCBS throws out the low score,so that is a little help.
Although people "eat with their eyes,first",that is about 1/7 of your total score.
Many experienced comp cooks will tell you to learn to cook it correctly,and present it very,very,neatly.
Does it say" you'd love to eat that entry"?
Many of your judges travel the entire circuit and they tend to look for cooked correctly[texture/tenderness],how it tastes,and was there an effort to make the box neat.
Tricky presentations may give you that 1/2 point[ out of 180],when you have 50-100 really good/close cooks.
Different parts of the country will show slight differences in presentation.
The SE may look for about half bark in the pork box,while the folks north and west of you may show some sliced pork.
Just a couple of thoughts.