I've won with white meat, but being the King of Brining, you already know my secret.
Two keys: Brining and temp.
I wouldn't try to guess what judges like/don't like. I've actually heard it all ways; I like white meat, I don't like white meat, I like dark meat, I don't like dark meat.
Just make sure if you ever turn it in, that it's not overcooked AND it's tender. That's the challenge.
Originally Posted by Sawdustguy
I know it is legal to turn-in chicken breast, but are they not too large to put 6 of them in a turn-in box?
Sawdust, you don't have to turn in 6 whole breasts, you just have to have 6 pieces. There are a lot of options. 3 cut in 1/2; 4 cut up into larger chunks, 6 whole breasts. I did that one, did well with it, but the size/shape is pretty hard to find.
I cook bone on like Todd suggested.