Heat olive oil in a large skillet over medium-high heat. Pat your beef brisket dry with paper towels—this is crucial for getting that brown crust. Sear the brisket about 3 minutes per side until you see a golden-brown crust forming all over.

Mix together the smoked paprika, chili powder, cumin, black pepper, and kosher salt in a small bowl. Rub this spice blend all over both sides of the seared brisket while it's still warm. Trust me on this—those flavors lock in better when the meat's hot.

Toss the sliced onion and minced garlic into the bottom of your slow cooker. Place the spiced brisket on top of the onions, fat side up. Pour the beef broth around it (not over it, so the spices stay put).

In another bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Pour this mixture over and around the brisket. Don't panic if it looks watery at first—it'll thicken up as everything cooks down.

Cover and cook on low for 8 hours. Don't crank it to high or you'll end up with rubbery, dried-out meat. My brisket's always been perfect right at the 8-hour mark, but if your slow cooker runs cool, an extra 30 minutes won't hurt.

Remove the lid carefully because steam is super hot. Transfer the brisket to a cutting board and let it rest for 10 minutes. Meanwhile, skim off any excess fat from the top of the cooking liquid using a spoon or fat separator.

Slice the brisket against the grain into roughly 1/4-inch pieces. Return the sliced beef to the slow cooker and stir it gently into the sauce. Your easy crowd brisket is ready to serve right from the slow cooker, which keeps everything warm for hours.