Pat the brisket dry. Use kitchen paper to remove any moisture from the surface. You'll see the paper come away slightly pink—that's just myoglobin, totally normal. A dry surface helps the rub adhere better.

Mix the dry rub. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using. The aroma will be smoky and earthy, with a hint of warmth from the pepper.

Season the meat. Rub the spice mixture all over the brisket, pressing it gently into the surface. You should see the meat become coated in a fragrant, reddish-brown crust. Don't skip this step—it builds layers of flavour.

Layer the slow cooker. Scatter the sliced onion rings and minced garlic across the bottom of your crockpot. The onions will soften and sweeten as they cook, creating a natural bed for the meat.

Make the sauce. In a medium jug or bowl, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, honey, Dijon mustard, brown sugar, and liquid smoke (if using). The mixture will be a glossy, deep brick-red colour with a tangy-sweet smell.

Assemble and cook. Place the seasoned brisket on top of the onions, fat side up. Pour the sauce evenly over the meat. You'll see it pool around the edges, coating the brisket in a thick, sticky layer. Cover and cook on low for 8 hours (or on high for 5 hours). After about 4 hours on low, your kitchen will start to smell like a smoky barbecue pit.

Shred and serve. The brisket is ready when it's fork-tender—insert a fork into the thickest part and it should twist easily with no resistance. The meat will look dark and glossy, and the sauce will have thickened slightly. Carefully transfer the brisket to a large cutting board and let it rest for 10 minutes. Then, using two forks, shred it against the grain. You'll hear a satisfying tearing sound as the fibres separate. Toss the shredded meat back into the pot with the sauce and onions, stir to coat, and serve.