What I don't get....These Judges...Many Smoke meat and are accomplished pitmasters. Many more, at least, EAT at area Q joints that are not shooting all kinds of stuff into meat. So WHAT IN GOD'S NAME, makes a " certified Judge " who knows better, toss out everything they know about good Q, that which THEY eat regularly, and give higher points for artificial enhancers and loading rubs, brines, meat and glazes with enough sugar to gag a Honey Bee!?!...Makes no sense. Aaron Franklin makes a fortune with Salt, Pepper and Smoke. He Judges as well...Is HE tossing out what HE knows is right for Brisket injected with Worcestershire, Beef Boullion, Honey, MSG and Phosphate with a hint of Peanut Butter and Cocoa???? I don't buy the One Bite argument. I have judged Rib Cookoffs in York PA with teams from around the country. The meat is either GOOD or it isn't IMO. Adding a butt load of sugar don't make marginal seasoned and poorly cooked Ribs better. One Bite is all you need. Heck go to a fancy $400 a person Tasting Menu Restaurant like Alinea in Chicago and ALL you get is One Bite comprised of Sous Vide this with FreezeDried that and a squirt of Centrifuge Foam Extraction and people will write entire Blogs on the amazing layers an nuanced flavor components...JJ