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.

Chef Jean-Pierre is your ultimate guide to mastering one of the most iconic and delicious cuts of meat. With step-by-step instructions, expert tips, and Chef Jean-Pierre’s signature flair, this ...