Jeff, I am a CBJ having gone to the KCBS training session. The one thing that they do not try to teach you is taste. They show you presentation, they describe correct texture, but taste is too individual. So comp meat is usaully judged by ONE bite per judge. Since the judges are judging 4 meats from many teams you do consume a considerable quantity of meat even if you only take one bite. The prevailing thought is, that one bite better grab the attention of the judge. In that regard, the taste concentration is usually a bit more than meat you would serve at your home to guests or family, where more volume is consumed per person ie. a whole piece of chicken or 4-6 oz of brisket etc.
One current and accepted taste criteria, at least in my experience, is that the pork should taste like pork, the chicken like chicken etc. The sauces, rubs and glazes should compliment not hide the meat flavor.
As a competiton cook one of the best classes I have taken was the judging class. I highly recommend it to anyone who wants to compete. If you want to be a KCBS judge you have no choice but to take the class, if you want to be a Certified BBQ Judge by KCBS. In many comps there are not enough CBJs to go around and non-certified judges are also used.
Hope that helps.
Mark