In Texas, it's all about the beef. Be it a 16-hour brisket lounging in a smoker next to a cooler of Lone Star tallboys or a 10-minute rib-eye tossed over hot coals, we can't get enough of the stuff.

Unless you cook it regularly, you may not know how to cut brisket. You’ll need to understand how to tell the flat from the point, how to trim the fat, and how to cut against the grain when slicing ...