After 25 years of developing a unique method for smoking brisket in barbecue cookoffs, Faour opened BBQ Godfather in 2011. The barbecue eatery began serving up signature barbecue staples at Deacon Baldy’s Bar and Food Trucks in May.
Faour uses a base rub, beef rub and sugar rub to season the meat and then smokes it for six to eight hours, depending on the size of the brisket. Faour then wraps the brisket in aluminum foil and smokes it for another eight hours.
“This is a process that I developed for competition, and it works, and it achieves what I’m looking for in the product we’re trying to do,” Faour said. “I use a South Texas style [of cooking] where I use a lot of Hispanic ingredients and peppers so [the brisket] does have a bit of a kick to it.”
5447 FM 1488, Magnolia
Hours: Wed.-Thu. 11 a.m.-9 p.m., Fri.-Sat.11 a.m.-10 p.m., Sun. noon-8 p.m., closed Mondays and Tuesdays