Oh boy, what a broad question.
For competition/showing off...I want a sauce with a lot of shine, low build-up, clean almost faint flavor. On the sweet side.
For eating...I prefer a thinner sauce, not vinegar, but, thinner, so it soaks the meat, not coats it. I tend to use it as a dip, so thick and cold ends up yucky. I want it to be balances, with a complex flavor, sweet & sour really, the salt and pepper are on the meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."