I only cook IBCA so there is no garnish and no sauce unless it's cooked in. 7 slices of brisket, 7 ribs, and 1/2 chicken fully jointed in the box. Not much room to experiment except for the flavor. Too hot, too sweet, too dark, too done or not done.
With any comp there is always those who push the limits on the rules. I commend them for it because it makes it more interesting overall. Our current discussion in IBCA is "what is cooked on?" How long do you cook the sauce on to qualify for being cooked on. It's obvious if the sauce is running off into the bottom of the box, but not so obvious if you soak some brisket in the juices a little while and then pat it dry before turn in.
I say push the rules to the limit, talk up your game to everyone and get the word around that there is more than one type of bbq to please more than one type of taste.
The fight ain't over until the winner says it is.
Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.