Preheat oven to 300°F (150°C).

Season the brisket generously with salt and pepper.

Heat olive oil in a large oven-safe pot or Dutch oven and sear the brisket on all sides until browned. Remove and set aside.

In the same pot, sauté onions for 5–7 minutes until soft and caramelized. Add garlic and cook for 1 minute.

Stir in beef broth, barbecue sauce, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, and chili flakes. Mix well.

Return the brisket to the pot, spoon some sauce over the top, cover, and transfer to the oven.

Roast for 3–4 hours, until the meat is very tender and easily pulls apart.

Remove the brisket, shred it with forks, and return it to the sauce.

Simmer uncovered on the stovetop for 15–20 minutes until the sauce thickens and caramelizes around the meat.

Serve hot as sandwiches, over rice, or with your favorite sides.