In a medium bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 teaspoon of cumin, 1 tablespoon of mustard powder, and 1 teaspoon each of salt and black pepper. Mix the spices thoroughly until well blended.

Take your 4.4 lbs of beef brisket and pat it dry with paper towels. Generously coat the brisket on all sides with the dry rub prepared earlier.

In a separate bowl, whisk together ½ cup of brown sugar, 2 cups of ketchup, ¼ cup of cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of liquid smoke, and 2 minced garlic cloves. Mix until smooth.

Pour the barbecue sauce mixture into the bottom of your 6-quart Crockpot. Place the seasoned brisket fat side up directly into the sauce.

Cover the Crockpot and set it to cook on low heat for 8 to 10 hours.

Once cooking time is complete, carefully transfer the brisket to a tray and let it rest for 15-20 minutes.

While the brisket is resting, pour the braising liquid left in the Crockpot into a saucepan. Heat over medium-high heat until it reduces and thickens.

Preheat your oven to 200°C (390°F).

Brush the rested brisket with olive oil and place it in the preheated oven. Bake uncovered for about 15 minutes.

After baking, remove the brisket and brush generously with the reduced sauce. Return to the oven for an additional 5-10 minutes.

Let the brisket rest for another 5 minutes before slicing. Serve the slices drizzled with any remaining sauce.