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+1 to above plus you can buy one of those gallon jugs of water or you can use the melted ice water from you cooler set up high on a table maybe & using the drain plug to wash things with

For me at the few contests I've cooked, I bought one of those pvc type garden sinks from HD/Lowe's & hook my hose to it provided the contest has water to each site. It probably would be best to do it at home first as you're not out in the elements trying to do all the trimming plus it'd give you...

Like Dave said try to cut them with meat on both sides (some call this a Hollywood cut) but I only do that if I'm using BB, I've seen some that turn in 2 bone cuts so the judges can tear them apart for tenderness (it's rare to see that in my area though). If using StL, there's normally enough...

Penzey's is also a good place for spices either online or if a store is close to you.

Also on brisket, try to do whole slices not the half slices like it looks like you did & fill the boxes w/ maybe enough to give judges plus table capt some. I try on chicken to get a 3x3 box if I can else 8 servings in a 3-3-2 pattern of some kind. On ribs, I try for 2 rows of 4 or 5 ribs each...

Myron does HH with Wagyu/Prime so it can be done w/ good results but he does inject the heck out of it. I've only done 1 SRF Wagyu but I did it normal LnS on a Stumps offset I used to have. I might try a HH prime which I can get locally easier but have mostly done angus choice HH.

Being an FBA/KCBS judge the 30 he's talking about is that the highest a judge can score in any one category (appearance, taste, tenderness) is 10pts & the weighted avg (not sure on the formula there) takes it from there with IIRC taste being the highest. It's the same way in KCBS but they have 9...

I don't post often but I've done a SRF Wagyu before & like others said no need to trim cap other than what's between the flat & point. Remember also, it'll come frozen & need to be thawed so you'll have to factor that in.