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1
Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in a bowl.
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2
Using fork, prick brisket all over.
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3
Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
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4
Unwrap brisket and place in slow cooker.
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5
Heat oil in a 12-inch skillet over med-high heat until shimmering.
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6
Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8-10 minutes.
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7
Stir in flour and cook for 1 minute.
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8
Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
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9
Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker.
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10
Cover and cook 9-11 hours on LOW or 5-7 hours on HIGH, until beef is tender.
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11
Transfer brisket to cutting board, tent loosely with foil, and let rest for 20 minutes.
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12
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
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13
Discard thyme and bay leaves.
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14
Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
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15
Slice brisket 1/2 inch thick against the grain and arrange on serving platter.
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16
Spoon 1 cup sauce over meat and serve with remaining sauce.
