Ok, so I finally stopped procrastinating over the weekend and cooked four racks of St Louis spares, a whole pork shoulder, and a whole packer brisket. After cooking all the meats I went the extra step of actually making some turn-in boxes as well...it was a competition cook, afterall. I won't bore you with the details, but here is where we wound up...
I made a bunch of ribs:
And boxed them as such:
Next up is pork shoulder. This is two pictures of the same box; one with a flash and one without. I'll leave it to you to figure out which is which, LOL. The vertical row on the left is sliced money muscle, top right is medium sized pulled pork, and bottom right are thumb-sized chunks from a different part than the pulled.
Then finally was the beef brisket. Same deal as pork...one with flash and one without but otherwise both the same box. I give you sliced brisket flat and burnt ends.
And there we have it. Everything came out great; had some happy neighbors once they found out they were getting some. Still have a bunch left over yet that I'll have to, um, force myself to eat.