Here they're showing me their pork shoulder on the smoker which looked perfect. They used pecan wood which burns at a higher temperature than fruit wood. Their 20-22 pound shoulders cooked in 10-12 hours while both of the prior teams cooked the same size shoulder in 18-20 hours. I was then led inside where their team lead walked me through their history and smoking process. Then someone walked in with a large plate with cuts from the shoulder. I never saw them cut into the shoulder they showed me on the grill. Their meat was great and sauce okay, but I never got to see them take the meat from the bone, so I scored them in 2nd place. Later I found out from Cynthia that they were showing that same shoulder on the grill to each of the 3 judges and cutting from another shoulder.