I would like to ask for some help from all who have competition experience. I am entering my first contest in September, so I hope to get plenty of practice over the summer. Some questions I have: 1. What size brisket and butts should I be using? 2. Should I plan on the brisket and butts being ready well before turn in and just foil and keep in cooler? 3. Should I consider injection or marinades? I have not done this, but in reading online, it looks like alot of people do this. 4. Do I need to sauce the pork and brisket? Thank you for the help.