Start by patting the beef brisket dry using paper towels. In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and optional chili powder, then rub this spice blend all over the brisket. Ensure it's well coated.

Heat a large skillet over medium-high heat and drizzle in olive oil. Once hot, carefully place the seasoned brisket in the pan and sear for about 2-3 minutes per side until it develops a golden-brown crust.

Transfer the seared brisket to a slow cooker or a roasting pan. Pour in the beef broth, barbecue sauce, Worcestershire sauce, and add the sliced onion and minced garlic. If using a slow cooker, set it on low for 6-8 hours, or preheat your oven to 300°F (150°C) and cook for 3-4 hours.

Once cooked, remove the brisket from the heat and let it rest for about 15 minutes. Using two forks, carefully shred the meat into bite-sized pieces, making sure to reserve the flavorful cooking liquid.

In a large skillet, combine butter, brown sugar, a splash of the reserved drippings, and a touch of Worcestershire sauce over medium heat. Once melted, add the shredded brisket and toss to coat. Cook for about 5-7 minutes, or until the meat is caramelized and the edges are starting to crisp.