Begin by patting your beef brisket dry with paper towels, then rub the spice mixture evenly over the brisket.

Heat olive oil in a skillet over medium-high heat and sear the brisket for 2-3 minutes on each side until golden brown.

Transfer the brisket to a slow cooker, add beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, quartered onions, and smashed garlic.

Cover and cook on low for 8 hours or in the oven at 300°F for 3-4 hours until fork-tender.

Let the brisket rest for about 10 minutes, then shred it into bite-sized pieces using forks.

In a frying pan, melt butter, add reserved cooking liquid and brown sugar, then toss in shredded brisket and sear for a glossy finish.

Serve the brisket on brioche buns or over creamy garlic mashed potatoes or in tacos.