Start by patting the beef brisket dry with paper towels to remove moisture, which helps with seasoning adherence. Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and optional chili powder in a small bowl. Rub this spice blend evenly over the brisket, ensuring every inch is coated, and set it aside to rest for at least 15 minutes while you prepare for searing.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Once hot, carefully place the seasoned brisket in the skillet and sear it for 2–3 minutes on each side, until a golden-brown crust forms.

Transfer your seared brisket to a slow cooker, or if using an oven, place it in a Dutch oven. Pour in a mix of beef broth, barbecue sauce, Worcestershire sauce, Dijon mustard, brown sugar, sliced onion, and minced garlic. Set the slow cooker to low and cook for 6–8 hours, or in the oven at 300°F (150°C) for 3–4 hours.

Once the brisket is done cooking, remove it from the heat source and let it rest for 10 minutes. Afterward, use two forks to shred the brisket into bite-sized pieces, mixing in the flavorful juices that accumulate at the bottom.

For that delicious caramelized finish, heat a separate small pan over medium heat and add a tablespoon of butter. Mix in brown sugar and a splash of beef drippings from the brisket. Stir until melted and slightly bubbling, then add the shredded brisket, tossing gently to coat. Let it sear undisturbed for 3–5 minutes.

Your Caramelized Pulled Beef Brisket is now ready to shine! Spoon it onto buttered brioche buns, serve it over creamy mashed potatoes, or pile it into soft corn tortillas.