I'd be happy to share the general stuff - but I'll keep some stuff to m'self
One of the things that blew me away was that he doesn't trim butts at all nor does he trim the flat on a brisket.
He also cooks at high temps. He cooked a 19 lb brisket and 4 butts in about 5 hours (no more all nighters at comps for me).
He stongly advised that we cook one brisket at a comp but that we use Wagyu. The brisket he cooked was $95 - so I'll have to do some soul searching before I consider cooking one.
What I really enjoyed - and with respect to Myron I won't go around publishing his recepies - was how Myron broke down sauces, injections, and rubs. That was one of the most important aspects of the class for me.
As for turn-in boxes...well, here is where I was really out to lunch. I look back on what we have turned in and it's a wonder to me how I didn't get laught out of the competitions. David Hair can put together a blind box in 5-10 mins that looks awesome.
As for the hog - well, I come from Iowa so I've eaten my fair share of hog and this was the best pig I have ever eaten. He uses an industrial injector (some German rig that costs a fortune - he sells them) and he pumped that hog wit about 4 gallons of his injection.