Pat the brisket dry
Trim excess fat, leaving a thin layer if desired
Season generously with salt, black pepper, garlic powder, onion powder, and paprika
Optional: sear the brisket in a hot skillet on both sides until browned
Place sliced onions, garlic, or other vegetables in the bottom of the slow cooker
Add the brisket on top of the vegetables
Pour in beef broth, water, barbecue sauce, or a mix of liquid ingredients
Add Worcestershire sauce or soy sauce for extra flavor if desired
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours
Check for tenderness with a fork
Remove the brisket and let it rest for 10 to 15 minutes
Slice against the grain
Return sliced brisket to the slow cooker juices or serve with the cooking liquid
Optional: thicken the juices into gravy or sauce before serving