Glues or binders are used in preparation for smoking meat to hold the dry rub or seasonings to the meat. Glues typically don’t act as a flavor enhancer but some will definitely yield different results than others depending on the meat being cooked.
Some common choices for glues are:
- cheap yellow mustard (CYM)
- worcestershire sauce
- olive oil (EVOO, spray on, flavor infused … lot’s of choices)
- mayonnaise (yes, mayo on chicken skin helps tenderize it during the cook)
- molasses (creates a nice bark on pulled pork)
- agave nectar
Of course, a glue isn’t necessary it’s a preference. Many will just let the meat set out of the refrigerator for a bit and when the meat starts to sweat put the rub on and its stays put. Again, it’s all personal preference.
If you have a favorite glue ‘Leave a Comment’ below and let us know what it is and what you use it on.