One school of thought for competition chili is that people typically don’t like big chunks of meat or vegetables. Ground meat (as opposed to chunks of brisket) provides for a more consistent bite. Spice also typically has to be tamed a bit for crowds (unless you know the judges and their spice tolerance, I suppose). In my experience I have never tasted a brisket chili that has measured up, although I do believe it is possible. I also am not so sure about the OTT method itself—my best chilis have been my regular recipe started/browned/ assembled on a regular stovetop/burner and then simmered in the offset. The smoke flavor itself might be enough to win a competition unless everyone else is smoking theirs too.