Cue Glue

Use around 2-3 teaspoons of mustard binder per pound of meat, then apply your choice of BBQ seasonings or dry rubs. The flavor of the mustard in the 'Cue Glue will cook off, letting your BBQ rub shine.

In 2015, I spent a couple months traveling across the South chasing different barbecue flavors and learning regional styles. In Texas, I saw pitmasters use a mustard-and-pickle-juice slather to glue (or bind) seasoning to briskets before smoking. That was the inspiration for Cue Glue. I use it the same way now, not just for brisket but for pork butts, whole hogs, and more. The flavors cook off during smoking, leaving behind nothing but great bark and real barbecue character.

Mustard binders have been secret weapon of professional pitmasters for years. Most BBQ glues are made up of pickle juice and yellow mustard. Refrigerate after opening.

'Cue Glue Q&A

What does a binder do for meat?

Binders for meat bind your spice blends, dry rubs and seasonings to the outside of your cut of meat, as well as help lock in moisture and overall flavor.

Why use a binder on meat?

Use a binder on meat to lock in moisture, flavor, dry rubs and seasonings for the meat you're grilling.

Why use mustard as a binder?

Using mustard as a binder adheres your dry rubs & seasonings to your meats more evenly, as well as helping create a "bark" outer layer.

Does the meat binder leave a taste/flavoring on the meat?

Meat binders don't usually leave a taste on the meat & impart no flavor.