Quality ingredients rarely hurt the finished product,most good cooks agree.
That said,many find that the more ingredients applied,the less individual taste you may receive.
Also ,a twenty hour cook,with a heavy load of hickory,may negate fresh ingredients,altogether.
It may also do a good job of masking dried herbs and spices.
One other thought,among cooks,is we may spend more time focused on the best,or secret ingredient,while we should be learning to cook the product correctly.
That is usualy 95% of our success.
Just a couple thoughts.