After I voted, i was shocked to see taste be so far ahead.
We are talking BBQ right?
BBQ is all about moisture.
If you can take a fairly inexpensive meat, cook it low & slow, and make a juicy gourmet piece of meat out of it, you have successfully created Q.
Moisture determines texture & taste.
If you nail moisture, then you nail texture (& taste with many, many varying varieties of taste of course), now you need to work on appearance.
Glaze is part of appearance, sauce is part of taste (in some parts of the country
) & appearance
So to me:
Glaze & sauces (if you must)