See, therein lies the issue. To me, taste is specifically a sense, it really should be flavor. Taste, by definition, is the act of determining flavor of something by taking into the mouth. Therein, texture would not be a factor in taste, something can taste good, yet be grainy or dry. Something can be tender, yet be grainy, mushy, dry etc...
It could be argued, based upon the inclusion of grainy or dry in taste, that appearance is also not a required category, as something that looks awful will often not taste good to someone. Actually, I tend to think appearance is often over-rated in competition BBQ, as it is crazy, the parsley carpets, spritizing brisket to add shine etc...who eats shiny brisket for a real meal?
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."