Preheat oven to 300°F and position rack in the lower third. This gentle heat ensures slow cooking breaks down fibers for melt-in-your-mouth tenderness.

Mix Rub in a small bowl: smoked paprika, brown sugar, dried thyme, cumin, salt, and pepper. Stir vigorously until evenly combined, fragrant, and ready to enhance the beef.

Rub Brisket all over with olive oil, then coat generously with the spice mix. Press the seasonings firmly into the meat for maximum flavor infusion.

Sear Brisket in a hot skillet with a drizzle of oil, 3-4 minutes per side. Brown until a deep golden crust forms, locking in juiciness and flavor.

Arrange sliced onion and smashed garlic in a roasting pan. Place the seared brisket on top, fat side up, so the drippings enrich the cooking liquid.

Add Liquid: Pour beef broth, red wine (if using), and Worcestershire sauce around the brisket. The liquid will keep the meat moist and create a delicious gravy base.

Roast in the oven 4-5 hours, or until internal temperature reaches 195°F and the meat pulls apart effortlessly with a fork. The long cook time equals ultimate tenderness.

Rest & Slice: Let the brisket rest 20 minutes on a cutting board, loosely tented with foil. Slice thinly against the grain for fork-tender, juicy pieces ready to serve.