Brisket is the legendary low-and-slow-cooked cut of the Lone Star State, but its fame extends far beyond Texas borders. This recipe came to us from a reader in Alexandria, Louisiana. Hickory-smoked with a bold brown sugar-Cajun spice rub, it topped our annual list of favorites in 1995. There's no barbecue sauce. None needed. The heavenly flavor of the brisket speaks for itself.