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Pat the brisket dry with paper towels. Season generously with salt, pepper, onion powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 4–5 minutes on each side until a deep brown crust forms. Transfer to the slow cooker.
In a bowl, whisk together the BBQ sauce, honey, brown sugar, Worcestershire sauce, soy sauce, and minced garlic.
Pour the sauce mixture over the brisket, ensuring it's well coated. Cover and cook on Low for 8 to 10 hours (or High for 5 to 6 hours) until the beef is fork-tender.
Carefully remove the brisket and let it rest for 10 minutes. Slice against the grain. Slice the brisket and return it to the slow cooker, tossing it in the warm, thickened juices to coat.
Garnish with fresh parsley and serve hot with mashed potatoes or roasted vegetables.