Watched a judge toss a perfect brisket over sauce last Saturday

Last weekend at a small comp outside Austin, I saw a KCBS judge take one bite of a clean sliced brisket and push the whole box aside. He told the table it lacked 'bark drama' and went for the saucy entry next to it. Three years ago I would've agreed, but now I think we're letting the shiny stuff win. I spent 14 hours on my own entry getting a deep pepper crust, only to place 11th behind two glazed flats. Anyone else feel like plain salt and pepper is losing ground to the sweet stuff in contests these days?

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