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Preheat the oven to 300°F (150°C). Place the sliced onion and garlic in the bottom of a large roasting pan or Dutch oven.
Pat the brisket dry and rub it with olive oil. Mix the paprika, garlic powder, onion powder, salt, pepper, chili powder, and cumin, then coat the brisket on all sides.
Set the brisket fat-side up over the onions. Pour the beef broth and Worcestershire sauce around the meat.
Cover the pan tightly with a lid or foil and roast for 4–5 hours, until the brisket is very tender when pierced with a fork.
Stir together 1 cup barbecue sauce, brown sugar, and apple cider vinegar.
Remove the brisket from the oven and brush it generously with the sauce.
Increase the oven temperature to 425°F (220°C). Roast uncovered for 10–15 minutes, until the glaze is dark, glossy, and lightly caramelized.
Let the brisket rest for 20 minutes, then slice it thinly against the grain. Spoon the pan juices over the meat and serve with the remaining barbecue sauce.