Preheat the oven to 300°F to 325°F
Trim excess fat from the brisket, leaving a thin layer
Season the brisket generously with salt, pepper, garlic powder, and paprika
Sear the brisket in a hot skillet or Dutch oven until browned on both sides
Place sliced onions, garlic, or other aromatics in a roasting pan or Dutch oven
Set the brisket on top of the aromatics, fat side up
Add beef broth, water, or a cooking liquid to the pan
Cover tightly with a lid or foil
Cook in the oven for 3 to 5 hours, until tender
Baste occasionally if needed
Check for doneness with a fork; it should slide in easily
Remove the brisket from the oven and let it rest for 20 to 30 minutes
Slice the brisket against the grain
Serve with the pan juices or gravy