re: Competition BBQ vs Restaurant BBQ

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can’t tell u how much I have enjoyed this thread. Your insight, your discussion, your deflection of bs, etc is on point. Good job.

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Thank you. Some of the guys on here have me using every bit of patience that I've developed over years of BBQ. Lol

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I’ve never been to a bbq competition, never planned on it, hate anything sweet on my protein (any hint of sugar even in a sauce is a no for me), only use dry rubs/smoke, cook almost solely on a ceramic, learned ribs from my “Tony’s-n-slow cook” father, live in the bbq deprived Baton Rouge, work in Houston bi-weekly and have learned a metric ton from the guys that own/operate Pit Room and Pinkertons to fancy myself a good brisket cook...... so some of this I would dig and some I wouldn’t. 

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At some point, everyone has played around with some tonys-n-slow cook ribs.
There's nothing wrong with studying, and working on improving brisket. I study and ask questions all the time.

Are you working in Houston the week leading up to and through Labor day weekend? I found out this evening that I might be there for a B&B Charcoal event.