Cue Glue is the mustard-based binder that competition pitmasters have quietly relied on for years, a thin layer applied before the dry rub that locks in moisture, helps the bark develop, and disappears completely into the smoke, leaving nothing behind but the flavor of your seasoning. It works on everything from brisket and ribs to turkey and pork butt, and the debate about why more backyard cooks don't use it ends the moment you try it.
The tangy mustard character present before cooking cooks off almost entirely over a grill or smoker, leaving the bark and the rub to define the finished flavor ‚ 'Cue Glue functions as a neutral flavor carrier and moisture seal rather than a seasoning in its own right.
Apply 2-3 teaspoons of 'Cue Glue per pound of meat in a thin, even layer across all surfaces before adding your dry rub ‚ the mustard acts as an adhesive that keeps every grain of seasoning exactly where you put it through hours of cooking.Use on any protein heading to the grill or smoker: brisket, pork butt, ribs, whole chicken, turkey breast, or salmon all benefit from the moisture-sealing layer the mustard binder creates.Do not worry about the mustard flavor ‚ it cooks off during the smoking process and what remains is purely the flavor of your rub and the smoke, which is exactly the result a binder is designed to deliver.
