Trim excess fat from the brisket, leaving about 1/4 inch for moisture. In a small bowl, mix smoked paprika, cumin, black pepper, and salt. Rub the seasoning mixture all over the brisket.

In a large skillet, heat a drizzle of oil over medium heat. Sauté the sliced onions for 15 to 20 minutes, stirring occasionally, until caramelized. Add the minced garlic and cook for another 2 to 3 minutes until fragrant.

In a slow cooker or Dutch oven, layer the caramelized onions and garlic at the bottom. Place the seasoned brisket on top.

In a bowl, whisk together the brown sugar, soy sauce, beef broth, and apple cider vinegar. Pour the mixture over the brisket.

Slow Cooker: Cook on low for 8 to 10 hours until fork-tender.

Dutch Oven: Bake covered at 300°F (150°C) for 3 to 4 hours.

Let the brisket rest for 20 minutes before shredding it with two forks. Mix the shredded meat with some of the cooking juices for extra flavor.

Optional: For crispy edges, pan-fry the shredded brisket in a skillet with a little of the cooking liquid for 5 to 10 minutes before serving.