From the perspective of a relatively new judge and only cooking on my deck at home, I agree with Ed. At every comp I get to see a half-dozen samples of each meat and, after judging, get to talk to the more experienced folks about what we've seen. This is very educational and I'm absolutely certain that if you tell the judges (after score cards turned in) that you'd like suggestions for your own cooking they will bury you.
The other thing is that your scores are on-line and for each meat you also get the table average, so you can see whether you are rewarding the things that the other judges are. This has been a big help to me as a newbie, but I think it would help you as a cook as well. The report looks like this:
Wow, you seem to be deep into "new judgeitus". I have never, including several trips to the Royal had any meat category (especially brisket) score anywhere near that high.
It's not a refection on you, just the process. Being a new judge is an exciting, distracting, full on assault on your senses. It all appears fantastic, it smells great, it looks delicious, and most of it tastes yummy.
Problem is you scored a LOT of excellents. Excellent should be reserved for enties that you don't want to wait to sample it, just grab it out of the box NOW! Excellent is a piece of meat that is flavorful without being overpowered by one flavor or spice, or heat. Excellent is a bite of meat that you don't have to tear off with your teeth or is dry or worse mushy.
Using the verbiage associated with each number score ( 9/excellent, 7/above average, etc.) is my mental helper in picking a appropriate score for each. Don't become the dreaded 7,8,9 judge. There are plenty of 5, 6, and 7's out there. But never be afraid to give that 9, just make sure it deserves it.
As your judging travels continue you will have a larger base of experience to draw from and your numbers should fall more in line with a well experienced CBJ.
Good luck on your judging adventures.
Ed